Make Gravy first. In a small bowl, combine cornstarch with a small amount of vegeatble broth to form a smooth paste. Add paste to saucepan with remaining ingredients whisking constantly until smooth. Bring to a boil, reduce heat to medium-low and cook, stirring constanly, until thickened, about 5 min. Set aside.
Batter: In a blender or food processor, process tofu, egg replace, water and peeper till smooth. The mixture should be thin like a crepe batter. Set aside.
Filling: In a large nonstick skillet heat 1 teaspoon oil over medium-high heat. Add onion and ginger-root, stir until fragrant. Add remaining ingredients (except oil), stir-fry until tender-crisp. Add soy sauce or tamari to taste. Remove from heat.
Gently mix together vegeatble mixture and batter in a large mixing bowl. Heat remaining oil in skillet over medium-high heat. Using a 1/4 measuring cup to drop batter into skillet, forming small rounds. Press down slightly and fry (covered) until browned. Flip gently then cover and fry, to brown other side. Serve with gravy.