| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Vegetarian | Chicken-pl, Skillet-pl | 2 | Servings |
INGREDIENTS
| 8 | oz | Firm tofu; weighted down, or 8 ounces boned skinless cubed chicken |
| 1 | pn | Allspice |
| 1/2 | ts | Grated orange zest |
| 1 | tb | White wine vinegar |
| Generous tablespoon ketchup | ||
| 2 | ts | Sherry wine |
| Salt and pepper | ||
| 1 | tb | Worcestershire sauce |
| 1/2 | ts | Brown sugar or honey |
| 1 | ts | Cornstarch |
| 2 | tb | Vegetable oil |
| 4 | oz | Shiitake mushrooms; stemmed and thinly sliced |
| 1 | ts | Minced garlic |
| 3 | c | Broccoli florets; parboiled for 1 minute |
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 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. Yield: 2 servings Busted by Gail Shermeyer <[email protected]> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6657 Posted to MC-Recipe Digest V1 #675 by [email protected] (Shermeyer-Gail) on Jul 16, 1997
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