Crisp-tender veggies cooked in a sweet Asian sauce and served with noodles and tofu is a refreshingly different slow cooker dinner. Removing the excess moisture from the tofu helps it soak up the sauce, giving the unassuming ingredient full flavor.
Ingredients:
1 yellow onion (about 8 ounces), thinly sliced
2 cups fresh broccoli florets (from 1 head broccoli)
1 cup diagonally sliced carrots (about 4 1/2 ounces)
1 (8 ounce) package fresh snow peas, trimmed
⅔ cup unsalted vegetable stock
¼ cup sliced scallions (from 2 scallions)
3 tablespoons lower-sodium soy sauce
3 tablespoons oyster sauce
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
1 tablespoon sesame oil
2 teaspoons honey
3 garlic cloves, minced (about 1 tablespoon)
8 ounces uncooked whole-wheat linguine
1 (14 ounce) package extra-firm tofu, drained
Directions:
Place the onions, broccoli, carrots, and snow peas in a 4- to 5-quart slow cooker. Whisk together the stock, scallions, soy sauce, oyster sauce, vinegar, ginger, oil, honey, and garlic; pour over the vegetables in the slow cooker. Cover and cook on LOW until the vegetables are tender, 2 to 3 hours.
Meanwhile, cook the pasta to al dente according to the package directions. Drain well.
Place the tofu on several layers of paper towels; cover with additional paper towels. Press to absorb the excess moisture; cut into 1/2-inch cubes.
Add the tofu and the hot cooked linguine to the slow cooker, stirring to combine.
