Slow Cooker Tofu Recipe
Makes 4 servings
4 scallions, minced
1 pound extra-firm tofu, cut into ½ inch slices
¼ cup hoisin sauce
2 tablespoons miso paste
1 teaspoon agave nectar or honey
1 teaspoon rice vinegar
¼ teaspoon ground ginger or ½ teaspoon fresh ginger, grated
½ teaspoon Asian chili paste such as Sriracha sauce
2 tablespoons water
Spray a 5 or 7-quart slow cooker with non-stick spray. Spread scallions in a thin layer on the bottom of the insert and layer the tofu on top. In a medium sized bowl, mix hoisin, miso, agave nectar, rice vinegar, ginger, chili paste and water. Using a spoon or brush, put all of the miso mixture on top of the tofu. Cover and slow cook on low for 4 hours. Serve with sauce from bottom of pot.
This keeps well in the fridge for a week. I would not freeze it.
For one serving = 168 calories, 7.8 g fat, 0.8 g saturated fat, 14.1 g carbohydrates, 7.1 g sugar, 13 g protein, 1.9 g fiber, 600 mg sodium, 3 Green, 2 Blue, 2 Purple SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes