I love using my slow cooker but its hard to find vegetarian slow cooker dishes that aren't some variation of a soup, stew, or chili. And while I love a good soup as much as the next person, sometimes I crave something different like this Slow Cooker Char Sui Tofu and Vegetables. If you aren't familiar with Char Sui, it's basically Chinese barbecue with the perfect balance of savory and sweet. For this vegetarian Char Sui Tofu and Vegetables, you start by crisping up the tofu and then cooking it in the sauce in the slow cooker. During the last thirty minutes, you add lots of vegetables to round out the dish. Adding them at the end guarantees they stay tender crisp and don't become too mushy.
Slow Cooker Char Sui Tofu and Vegetables
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- 2 tsp. vegetable oil
- 24 oz. extra firm tofu
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tbsp ketchup
- 2 tbsp honey (maple syrup for vegan)
- 2 U cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1/2 tsp Chinese five-spice powder
- 2 cups broccoli florets
- 2 cups green beans
- 2 cups cabbage, chopped
- 1 U red pepper, sliced
- 8 oz. water chestnuts, drained
Rinse the tofu and press dry using a towel or paper towels. Cut into 1 inch chunks.
Heat the oil over medium high heat in the pan. Add the tofu in a single layer and cook for 2-3 minutes per side or until browned.
Mix together the soy sauce, hoisin, ketchup, honey, garlic, ginger, sesame oil, and Chinese 5 spice powder.
Add the browned tofu to the slow cooker along with the sauce. Cook on high for 3 1/2 hours. Open up the slow cooker and add the vegetables. Close and cook for 30 minutes more until veggies are tender crisp.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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