Ingredients

• 1 can ( 8 oz.) Geisha® Bamboo Shoots, drained
• 1 can ( 14.5 oz.) Geisha® Bean Sprouts, drained
• 1 can ( 4 oz.) Geisha® Mushrooms, drained
• 1/3 cup teriyaki sauce
• 3 Tbsp. water
• 5 Tbsp. soya sauce
• 1 package extra-firm tofu
• 1/3 cup vegetable broth
• 1/2 large red onion, thinly sliced
  

Preparation

1. In 2 quart baking dish, combine 2 tbsp of the teriyaki sauce, water and soya sauce and mix well. Slice tofu into 8 cutlets, 1/4 to 1/2 inch thick. Place cutlets in dish and turn to coat with sauce mixture.
2. Let stand at room temperature for 15 minutes to marinate, turning occasionally.
   Preheat the oven to 375 degrees F. Cover the dish loosely with foil. Bake for 10 to 15 minutes or until thoroughly heated.
3. Combine remaining 2 tbsp teriyaki sauce and broth in large non stick skillet.
   Add Bamboo Shoots, Bean Sprouts, Mushrooms, onion and cook over medium heat for 8 to 10 minutes or until vegetables are tender. Serve hot over cutlets.