Tofu-Veggie Stir Fry and Gravy3 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“Packed full of veggies and smothered in a flavorful gravy, delicious served over brown rice, perfect for a vegan diet.” - by Amy P.
Original recipe yields 4 servings
- 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.
- 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.
- Pour the gravy over the vegetables and tofu, stir to combine, and serve hot.
Amount Per Serving (4 total)
- 201 cal
- 11.5 g
- 16.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 vinega..." See morer, 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..." See more was very light and fresh tasting. My child loved it."
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