Packed full of veggies and smothered in a flavorful gravy, delicious served over brown rice, perfect for a vegan diet.


Recipe Summary

15 mins
10 mins
25 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 Facts

201 calories; protein 10.6g; carbohydrates 16.2g; fat 11.5g; sodium 477.2mg. Full Nutrition

Reviews (5)

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7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
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 vinegar 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. Read More
Rating: 4 stars
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 was very light and fresh tasting. My child loved it. Read More
Rating: 4 stars
Yummy it tasted almost like a tofu soup! I made it with udon noodles and really loved it. My broth didn't come out as thick but I liked it as it ended up. Read More
Rating: 5 stars
I used soba noodles instead of rice and also kept the gravy separate. We loved it! One of the best stir frys we have ever eaten. Read More
Rating: 4 stars
I like it. It did taste like a tofu soup. It is an interesting take on the classic asian stir-fry because the taste of it is very different from what you would expect. It's pretty fast to make though so that means it's a keeper in my book. Read More