“Packed full of veggies and smothered in a flavorful gravy, delicious served over brown rice, perfect for a vegan diet.” - by Amy P.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 201 cal
- 10%
- Fat
- 11.5 g
- 18%
- Carbs
- 16.2 g
- 5%
Based on a 2,000 calorie diet
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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."
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