Recipe courtesy of Michele Urvater

Vegetarian Stirfry, Usa Style

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 45 min
  • Cook: 20 min
  • Yield: 2 servings
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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


  1. 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.
  2. In a separate bowl mix the ketchup, sherry wine, Worcestershire, brown sugar and cornstarch.
  3. Heat the vegetable oil in a large deep skillet over high heat.
  4. 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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