One of my slow cooker dishes is this Coconut Basil Chicken and I have been wanting to make a vegetarian version for a long time. I never really think to put tofu in the slow cooker, but after seeing this recipe on The Healthy Maven, I couldn't' wait to try it out. Packed with tons of fresh basil, this recipe is a delicious and healthy way to make a delicious Asian inspired meal at home. I like to add bok choy and mushrooms, but almost any veggies would work. Just don't add them until the end if they cook quickly.
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- 24 oz. extra firm tofu, cut into large strips
- 6 cups baby bok choy, halved
- 1 U onion, sliced
- 12 oz mushrooms, sliced
- 14 oz. canned lite coconut milk
- 1 cup vegetable broth
- 3 tbsp. soy sauce
- 2 tbsp. rice wine vinegar
- 1 tbsp. brown sugar
- 1 cup fresh basil
- 4 U garlic cloves, minced
- 1.5 tbsp. ginger, minced
- 1 U jalapeno, chopped (more to taste)
- 2 U limes
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. curry powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup cornstarch
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Add the coconut milk, vegetable broth, soy sauce, rice vinegar, basil, ginger, jalapeno, garlic, lime juice, turmeric, cumin, curry powder, salt, pepper, and cinnamon to a blender. Blend until combined.
Add to the slow cooker along with the tofu, bok choy, onion, and mushrooms. Cook on high for 3.5 hours.
Open the slow cooker and add the cornstarch. Cook for 30 more minutes.
* 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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