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1
Press tofu: Arrange tofu slices in a single layer on a baking sheet lined with a double layer of paper towels.
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2
Cover with more paper towels and another baking sheet; weight with a heavy skillet.
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3
Let drain 15 minutes.
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4
Meanwhile, make sauce: Place ginger in a fine sieve; press to release juices into a bowl (discard solids).
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5
Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water.
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6
In a large skillet, heat 1 tablespoon oil over medium.
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7
Cook half the tofu until golden brown, 4 to 6 minutes per side.
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8
Transfer to a plate.
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9
Repeat with remaining tofu slices.
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10
Heat remaining tablespoon oil in same skillet over medium.
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11
Cook mushrooms, stirring often, until browned, about 5 minutes.
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12
Add sauce; bring to a boil.
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13
Cook just until thick enough to coat the back of a spoon, about 1 minute (if necessary, thin sauce with up to 1/2 cup more water).
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14
Return tofu to pan; toss gently to coat.
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15
Serve immediately, with watercress.
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16
Before cooking tofu, its a good idea to squeeze out as much water as possible, which makes it easier for the tofu to absorb any marinade or sauce, hold its shape when cooked, and develop a golden crust when sauteed.
