Tofu-Veggie Stir Fry and Gravy Recipe - Allrecipes.com
Tofu-Veggie Stir Fry and Gravy Recipe
  • READY IN 25 mins

Tofu-Veggie Stir Fry and Gravy

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins
ADVERTISEMENT

Reviews More Reviews

Jul 21, 2009

This recipe seemed like it would be a nice taste departure from my usual way of preparing tofu stir fry with Asian seasonings. But I found myself adding Asian flavors: a little soy sauce, rice vinegar, and hoisin sauce. I did use tofu that had been frozen (the first time I've tried that) so possibly it had a stronger taste that overpowered the gravy??? Sorry, but next time I'll go with my usual preparation.

 
Jan 26, 2011

I thought it was good because the vegetables weren't overcooked. I don't like mushrooms so I left that out. I also cooked the tofu separately first because I like mine with a more chewy texture. It was very light and fresh tasting. My child loved it.

 

6 Ratings

Apr 07, 2012

Yummy, it tasted almost like a tofu soup! I made it with udon noodles, and really loved it. My broth didn't come out as thick, but I liked it as it ended up.

 
Dec 19, 2013

I like it. It did taste like a tofu soup. It is an interesting take on the classic asian stir-fry because the taste of it is very different from what you would expect. It's pretty fast to make though so that means it's a keeper in my book.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 477 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Sweet, Spicy Stir Fry with Chicken & Broccoli

A simple chicken-and-veggie stir-fry with sweet and spicy flavors.

Orange Chicken Stir Fry

Tender pieces of chicken cook in a garlic and orange sauce.

How to Stir Fry

Discover tips for making delicious stir-fry.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States