This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
No-Tomatoes-Required Italian Seasoned Stir Fry
Broccoli and Tofu Stir Fry
Ginger Pork Stir Fry (with Mushroom)
Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce
Chicken Poppy Seed Stir Fry
more »
Top Related Articles
Super-Easy Stir-Fry
Japanese Cuisine
Vegetarian Cuisine
Forming Pizza Crust
Dinner in an Instant
8 Family Recipe Secrets Revealed
Hot Dogs, Five Ways
Top Chicken Dinners for Spring
Five Takeout Classics Made Healthy
Fried Green Tomatoes
Related Collections
Canned Vegetable Broth and Stock
200 Calories or Less per Serving - Vegetarian
300 Calories or Less per Serving - Vegetarian
30-Minute Meatless Mains
Canned Soup and Stock

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Tofu-Veggie Stir Fry and Gravy

By: Amy P.

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

Rate/Review | Read Reviews (3)

What to Drink?
	Types of Wine: Sauvignon Blanc
	Beer

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon cornstarch
1/3 cup water
1 (14 ounce) can vegetable broth
1 clove garlic, minced
1/2 teaspoon onion salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
2 tablespoons vegetable oil
1/2 cup thinly sliced carrot
1 cup chopped red pepper
1 cup broccoli florets
1/2 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

Directions

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