Glazed Tofu-Mushroom Salad

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1/4 cup ketchup

2 tablespoons soy sauce

2 teaspoons dry sherry

1/2 teaspoon Asian sesame oil

1 tablespoon fresh lemon juice

1 pound shiitake mushrooms, stems discarded

2 tablespoons vegetable oil

Salt and freshly ground pepper

1/2 pound firm tofu, sliced 1/2 inch thick

1 scallion, thinly sliced

1 large tomato, coarsely chopped

1 cup mung bean sprouts

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