Tofu-Veggie Stir Fry And Gravy

• 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

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.

cornstarch, water, vegetable broth, clove garlic, onion salt, ground black pepper, thyme, basil, parsley, vegetable oil, carrot, red pepper, broccoli florets, snow peas, mushrooms, baby corn

Taken from www.allrecipes.com/recipe/69127/tofu-veggie-stir-fry-and-gravy/ (may not work)