8 oz Firm tofu, weighted down, or 8 ounces boned skinless cubed chicken
1 pinch Allspice
1/2 tsp Grated orange zest
1 tbsp White wine vinegar
Generous tablespoon ketchup
2 tsp Sherry wine
Salt and pepper
1 tbsp Worcestershire sauce
1/2 tsp Brown sugar or honey
1 tsp Cornstarch
2 tbsp Vegetable oil
4 oz Shiitake mushrooms, stemmed and thinly sliced
1 tsp Minced garlic
3 cup Broccoli florets, parboiled for 1 minute
|
|
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 <4paws@netrax.net> on Jul 12, 97
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6657 Posted to MC-Recipe Digest V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997
|
|
