Slow Cooker Chinese Barbecued Tofu and Vegetables - Vegan

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Slow Cooker Chinese Barbecued Tofu and Vegetables - Vegan

 

1 package (about 1 lb.) extra-firm tofu, regular (not silken) tofu

Sauce:

1 small onion, minced

3 cloves garlic, minced

2 teaspoons fresh ginger root, minced

8 ounces no salt added tomato sauce

1/4 cup hoisin sauce

2 tablespoons seasoned rice wine vinegar

1/4 teaspoon vegan Worcestershire sauce

1 tablespoon low sodium soy sauce

1 tablespoon spicy brown mustard

1/4 teaspoon crushed red pepper

2 teaspoons molasses

1/4 teaspoon five spice powder

1/8 teaspoon ground black pepper

salt to taste, (optional)

2 tablespoons water

Vegetables:

2-3 stalks broccoli (stalks only; reserve florets for another use)

2 medium zucchini, cut into 1/2-inch cubes

1/2 large red or green bell pepper, cut into 1-inch squares

1 8-ounce can sliced water chestnuts

 

 

 

 

Cut the tofu into 1/2-inch thick slices. Place them on a few paper

towels and cover them with 2 or 3 more. Press lightly to remove some

of the moisture from the tofu. Cut the slices into triangles or other

shapes.

 

Heat an oiled, non-stick skillet until hot, and place the tofu slices

in it.. Brown well on both sides. When they are done, place them in a

crockpot that has been sprayed with non-stick spray. Set the crockpot

to high heat and cover.

 

Using the same skillet, sauté the onions, garlic, and ginger until

the onion softens, about 3 minutes. Add the remaining ingredients and

heat, stirring, until bubbly. Pour the sauce over the tofu and stir

well to combine. Replace the cover and cook on high for 3 hours.

 

Prepare the broccoli stalks by trimming off the tough ends and

peeling off the outer skin. Slice into 1/4-inch thick rounds. After

the tofu has cooked for 3 hours, add the broccoli and other

vegetables. Stir well to combine and cover tightly. Cook for about 1

more hour. Vegetables should be tender but not over-cooked. Serve

over brown rice.

 

Makes 3-4 servings.

 

Author: Susan Voisin

Source: Fat Free Vegan

Formatted by Chupa Babi: 04.08.08

 

Cooking options:

If you need to cook the tofu for a longer time, set the cooker on low

and add 2 or 3 more tablespoons of water to the sauce. Cook for about

5-6 hours before adding the vegetables. Turn the heat up to high once

the veggies are added. Note: This is not a good option for larger

crockpots because the volume of food is too low.

 

To cook this in the oven, preheat to 375 F and put the tofu and sauce

into a non-metal baking dish coated with cooking spray. Cook for 30

minutes before adding the vegetables. Cover and cook for about 15

more minutes, until vegetables are just tender.

 

Try using frozen and defrosted tofu and skip the pan-frying.

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