Name: Vegetarian Stirfry, Usa Style
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 2 servings
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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Vegetarian Stirfry, Usa Style

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