Ingredients
¼cupketchup
2tbspsoy sauce
2tspdry sherry
½tspAsian sesame oil
1tbspfresh lemon juice
1lbshiitake mushrooms
2tbspvegetable oil
salt and freshly ground pepper
½lbfirm tofu
1scallion
1large tomato
1cupmung bean sprouts
Preparation
Preheat the broiler.
In a small bowl, combine the ketchup, soy sauce, sherry, and sesame oil.
In another small bowl, blend 1 tablespoon of the ketchup sauce with the lemon juice, and reserve.
Arrange the mushroom caps on a cookie sheet, stemmed side down. Brush with vegetable oil and season with salt and pepper.
Broil 6 inches from the heat for 4 minutes, rotating the pan if necessary, until browned.
Turn the caps and broil for 3 minutes, or until lightly browned.
Brush the caps with some ketchup sauce and broil for 30 seconds, or until crisp and deeply browned.
Turn, brush again with sauce and broil for 30 seconds longer.
Stack the caps and slice into ¼-inch strips.
On the cookie sheet, brush the tofu on both sides with some of the ketchup sauce.
Broil for 1 minute, or until deeply browned and crisp.
While still on the sheet, gently cut into 1-inch cubes.
In a bowl, toss the mushrooms, scallion, tomato, and sprouts with the lemon dressing. Season with salt and pepper.
Using a spatula, transfer the tofu to the salad, toss lightly, and serve.
