Recipe by Amy P.
"Packed full of veggies and smothered in a flavorful gravy, delicious served over brown rice, perfect for a vegan diet."
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1 (14 ounce) can
ground black pepper
thinly sliced carrot
chopped red pepper
snow peas, trimmed and cut diagonally into 1-inch pieces
1 (12 ounce) package
extra firm tofu, diced
fresh mushrooms, sliced
1 (8 ounce) can
baby corn, drained
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu-Veggie Stir Fry and Gravy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 201
** Calories from Fat: 104
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