Tofu-Veggie Stir Fry and Gravy recipe
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Ingredients
- 1 tablespoon cornstarch ⅓ cup water 1 (14 ounce) can vegetable broth 1 clove garlic, minced ½ teaspoon onion salt ½ teaspoon ground black pepper ½ teaspoon dried thyme ½ teaspoon dried basil ½ teaspoon dried parsley 2 tablespoons vegetable oil ½ cup thinly sliced carrot 1 cup chopped red pepper 1 cup broccoli florets ½ cup snow peas, trimmed and cut diagonally into 1-inch pieces 1 (12 ounce) package extra firm tofu, diced 8 ounces fresh mushrooms, sliced 1 (8 ounce) can baby corn, drained
Nutrition Info
- 200.8 caloriescarbohydrate: 16.2 gcholesterol: : -fat: 11.5 gfiber: 7.6 gprotein: 10.6 gsaturatedFat: 1.7 gservingSize: -sodium: 477.2 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Tofu-Veggie Stir Fry and Gravy
Directions
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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.