Tofu-Veggie Stir Fry and Gravy |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Packed full of veggies and smothered in a flavorful gravy, delicious served over brown rice, perfect for a vegan diet. Ingredients:
1 tablespoon cornstarch |
1/3 cup water |
1 (14 ounce) can vegetable broth |
1 clove garlic, minced |
1/2 teaspoon onion salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/2 teaspoon dried parsley |
2 tablespoons vegetable oil |
1/2 cup thinly sliced carrot |
1 cup chopped red pepper |
1 cup broccoli florets |
1/2 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 |
Directions:
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.
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