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 stir-fry 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.

This recipe yields 2 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.