Yield: 2 Servings
|8 ounces||Firm tofu; weighted down, or 8 ounces boned skinless cubed chicken|
|½ teaspoon||Grated orange zest|
|1 tablespoon||White wine vinegar|
|Generous tablespoon ketchup|
|2 teaspoons||Sherry wine|
|Salt and pepper|
|1 tablespoon||Worcestershire sauce|
|½ teaspoon||Brown sugar or honey|
|2 tablespoons||Vegetable oil|
|4 ounces||Shiitake mushrooms; stemmed and thinly sliced|
|1 teaspoon||Minced garlic|
|3 cups||Broccoli florets; parboiled for 1 minute|
Cut the tofu into ¾-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 <4paws@...> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6657 Posted to MC-Recipe Digest V1 #675 by 4paws@... (Shermeyer-Gail) on Jul 16, 1997