Vegetarian Stirfry, Usa Style (Michele Urvater) |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 2 |
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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:
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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