tofu-veggie stir fry and gravy

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• 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.