Vegetarian Stirfry, Usa Style

• 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.
5. Add the garlic and stir fry for a few seconds or until fragrant.
6. Add the tofu and broccoli and stir fry for a couple of minutes or until heated through.
7. Stir in the sauce and simmer for 30 seconds.
8. Season and serve at once over rice or orzo pasta.

firm tofu, allspice, orange zest, white wine vinegar, generous, sherry wine, salt, worcestershire sauce, brown sugar, cornstarch, vegetable oil, shiitake mushrooms, garlic, broccoli florets only

Taken from www.foodnetwork.com/recipes/vegetarian-stirfry-usa-style-recipe.html (may not work)