Ingredients25 m servings 201 cals
- 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.
Per Serving: 201 calories; 11.5 g fat; 16.2 g carbohydrates; 10.6 g protein; 0 mg cholesterol; 477 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...
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 textur...
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.
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.