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.
Ingredients you will need
Lemon Juice
Sesame Oil
Soy Sauce
Ketchup
Sherry
Sauce
Equipment you will use
Broiler
Bowl
2
Arrange the mushroom caps on a cookie sheet, stemmed side down; brush with the 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.
Ingredients you will need
Salt And Pepper
Vegetable Oil
Mushrooms
Cookies
Equipment you will use
Baking Sheet
Frying Pan
3
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 1/4-inch strips.
Ingredients you will need
Ketchup
Sauce
4
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.
Ingredients you will need
Ketchup
Cookies
Sauce
Tofu
Equipment you will use
Baking Sheet
5
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.
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