Asian Vegetable and Tofu Stir Fry Style Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Measuring Cups
Ingredients
- 14 ounces firm tofu, drained and cubed
- 4 cups mixed Asian vegetables such as broccoli florets, carrot slices, bell pepper strips, and snow peas
- 2 cups low-sodium vegetable broth
- 1/4 cup low-sodium tamari
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 2 green onions, sliced, for serving
- 1 tablespoon sesame seeds, for serving
Instructions
- Add the mixed vegetables, garlic, ginger, tamari, vegetable broth, and sesame oil to the slow cooker. Stir gently to combine.
- Cover and cook on low for 4 hours until the vegetables are tender but still hold their shape.
- In the final 30 minutes, stir in the cubed tofu and continue cooking on low.
- Mix the cornstarch with 2 tablespoons of water to form a slurry. Stir the slurry into the slow cooker and cook for 10 more minutes until the sauce thickens slightly.
- Ladle the stew into bowls and top with sliced green onions and sesame seeds before serving.
Notes
For the best texture, press the tofu for 15 minutes before cubing so it holds together during the long cook. If you prefer a thicker sauce, add an extra teaspoon of cornstarch slurry at the end. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups