Tofu-Veggie Stir Fry and Gravy recipe

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Ingredients

1 tablespoon cornstarch
⅓ cup water
1 (14 ounce) can vegetable broth
1 clove garlic, minced
½ teaspoon onion salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
2 tablespoons vegetable oil
½ cup thinly sliced carrot
1 cup chopped red pepper
1 cup broccoli florets
½ cup snow peas, trimmed and cut diagonally into 1-inch pieces
1 (12 ounce) package extra firm tofu, diced
8 ounces fresh mushrooms, sliced
1 (8 ounce) can baby corn, drained

Nutrition Info

200.8 calories
carbohydrate: 16.2 g
cholesterol: : -
fat: 11.5 g
fiber: 7.6 g
protein: 10.6 g
saturatedFat: 1.7 g
servingSize: -
sodium: 477.2 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the cornstarch with water until smooth, and combine with vegetable broth, garlic, onion salt, black pepper, thyme, basil, and parsley in a saucepan over medium-low heat. Bring the gravy mixture to a simmer, and cook and stir until gravy is hot and thickened, about 5 minutes.

  2. Heat vegetable oil in a large skillet or wok, and stir-fry the carrot, red pepper, broccoli, and snow peas over medium-high heat for 2 to 3 minutes, until just tender. Stir in the tofu, mushrooms, and baby corn, and stir and cook about 1 more minute, until mixture is heated through.

  3. Pour the gravy over the vegetables and tofu, stir to combine, and serve hot.

Recipe Yield

4 servings

Recipe Note

Packed full of veggies and smothered in a flavorful gravy, delicious served over brown rice, perfect for a vegan diet.

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