Slow Cooker Home Style Tofu Recipe
This recipe is perfect for busy weeknights when you want a hearty meal without the fuss. Get all the veggies in your family's belly!
Servings: 4
Calories: 169kcal
Equipment
Ingredients
- 2 cups sliced carrots
- 3 cups chopped bok choy
- 1 cup bamboo shoots
- 2 green onions ,chopped
- 1 tablespoon grated ginger
- 1 teaspoon minced garlic
- 1/4 cup low sodium tamari
- 2 tablespoons rice vinegar
- 1/2 cup dried shiitake mushrooms
- 1/2 cup wood ear mushrooms
- 1 block extra firm tofu pressed (or use high protein extra firm)
- 2 bouillon cubes
- 1 tablespoon chili garlic sauce optional
- 1.5 cups water
- 1/4 cup cornstarch or arrowroot
Instructions
- Soak the dried mushrooms in hot water for 20-30 minutes. Drain and chop.
- In a bowl, mix tamari, rice vinegar, garlic, and bouillon cubes.
- Chop fresh vegetables and add them to the slow cooker.
- Add the chopped mushrooms and bamboo shoots to the slow cooker.
- Pour the sauce over the veggies and stir to combine. Cook on low 6 hours or high for 3.
- Dust the tofu with cornstarch and air fry until golden brown.
- Add the tofu to the slow cooker along with bok choy greens and stir.
- Cook on high for 30 minutes, then serve over rice or noodles.
Video
Nutrition
Calories: 169kcal | Carbohydrates: 25g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 0.1mg | Sodium: 1653mg | Potassium: 718mg | Fiber: 5g | Sugar: 8g | Vitamin A: 13102IU | Vitamin C: 29mg | Calcium: 124mg | Iron: 3mg