Tofu-Veggie Stir Fry and Gravy

Tofu-Veggie Stir Fry and Gravy

Made  times
Amy P. 12

"Packed full of veggies and smothered in a flavorful gravy, delicious served over brown rice, perfect for a vegan diet."
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25 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 ...

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 textur...

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 t...

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