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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

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.
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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.

 

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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.

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