Vegetarian Stir-Fry, USA Style

Recipe Ingredients

8 oz	227g	Firm tofu - weighted down
		(or use 8 oz boned skinless cubed chicken)
1		Allspice
1/2 teaspoon	2.5ml	Grated orange zest
1 tablespoon	15ml	White wine vinegar
1 tablespoon	15ml	Ketchup - (generous)
2 teaspoons	10ml	Sherry wine
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Brown sugar or honey
1 teaspoon	5ml	Cornstarch
2 tablespoons	30ml	Vegetable oil
4 oz	113g	Shiitake mushrooms - stemmed, and
		Thinly sliced
1 teaspoon	5ml	Minced garlic
3 cups	711ml	Broccoli, florets only - parboiled 1 minute
		Hot cooked rice or orzo pasta

Recipe Instructions

Cut the tofu into 3/4-inch squares and marinate for 30 minutes, if you have the time, in a mixture of allspice, orange zest, 1 tablespoon white wine vinegar, salt and pepper.

In a separate bowl mix the ketchup, sherry wine, Worcestershire, brown sugar and cornstarch.

Heat the vegetable oil in a large deep skillet over high heat. When hot add the mushrooms and stir-fry for a minute to begin to soften. Add the garlic and stir-fry for a few seconds or until fragrant. Add the tofu and broccoli and stir-fry for a couple of minutes or until heated through. Stir in the sauce and simmer for 30 seconds. Season and serve at once over rice or orzo pasta.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6657)

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