Tofu-Veggie Stir Fry and Gravy

Ingredients

• 8 ounce baby corns drained canned
• 1 cup broccoli florets 
• 0.5 cup carrots thinly sliced
• 1 tablespoon cornstarch 
• 0.5 teaspoon basil dried
• 0.5 teaspoon parsley dried
• 0.5 teaspoon thyme dried
• 12 ounce extra tofu diced firm
• 8 ounces mushrooms fresh sliced
• 8 ounces mushrooms fresh sliced
• 1 clove garlic minced
• 0.5 teaspoon pepper black
• 0.5 teaspoon onion salt 
• 1 cup bell pepper red chopped
• 0.5 cup snow peas trimmed
• 14 ounce vegetable stock canned
• 2 tablespoons vegetable oil 
• 0.3 cup water 

Equipment

• frying pan
• sauce pan
• whisk
• wok

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.