Vegetarian Stirfry, Usa Style

Total Time:
1 hr 5 min
Prep:
45 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 8 ounces firm tofu, weighted down or use 8 ounces boned skinless cubed chicken
  • Pinch allspice
  • 1/2 teaspoon grated orange zest
  • 1 tablespoon white wine vinegar
  • Generous tablespoon ketchup
  • 2 teaspoons sherry wine
  • Salt and pepper
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon brown sugar or honey
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 4 ounces shiitake mushrooms, stemmed and thinly sliced
  • 1 teaspoon minced garlic
  • 3 cups broccoli florets only, parboiled for 1 minute
Directions

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 stirfry 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.


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