Tofu-Veggie Stir Fry and Gravy

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

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 201 Calories

Ingredients

• ⅓ cup water
• ½ teaspoon ground black pepper
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 1 cup broccoli florets
• ½ teaspoon dried parsley
• 8 ounces fresh mushrooms, sliced
• ½ teaspoon onion salt
• 1 (14 ounce) can vegetable broth
• ½ cup thinly sliced carrot
• 1 cup chopped red pepper
• ½ cup snow peas, trimmed and cut diagonally into 1-inch pieces
• 1 (12 ounce) package extra firm tofu, diced
• 1 (8 ounce) can baby corn, drained

Recipe Instructions

Step 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.

Step 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.

Step 3

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