Slow-Cooker Vegetable & Tofu Thai Stew

Weight XChange
Jan 29, 2020
2 min read

Cauliflower and tofu are ideal ingredients for this soup. The cauliflower soaks up the cooking liquid, and the tofu keeps the dish light, allowing the bold flavors in the liquid--predominantly the curry paste and lemongrass--to take center stage in this slow-cooker tofu stew.

Source: Everyday Slow Cooker

INGREDIENTS

· 1 (13.5 ounce) can light coconut milk

· 1 cup water

· 3 tablespoons red curry paste

· 3 garlic cloves, finely chopped (about 1 tablespoon)

· 2 teaspoons finely chopped lemongrass

· 10 ounces small cauliflower florets (about 2 1/2 cups)

· 3 small carrots, peeled and cut diagonally into 1/4-inch-thick slices (about 2 cups)

· 1 medium red onion, cut into 1/2-inch wedges and separated (about 1 1/2 cups)

· 1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices (about 2 cups)

· 1 (14 ounce) package package extra-firm tofu, drained

· 1 tablespoon canola oil

· 1 tablespoon light brown sugar

· ¼ teaspoon kosher salt

· ¼ cup fresh cilantro leaves

· 2 tablespoons chopped roasted unsalted peanuts

DIRECTIONS

Step 1

Stir together the coconut milk, water, red curry paste, garlic, and lemongrass in a 5- to 6-quart slow cooker until smooth. Stir in the cauliflower, carrots, and onions. Cover and cook on LOW until the vegetables are tender, about 4 hours. Add the zucchini to the slow cooker; cover and cook until the zucchini is tender, about 15 minutes.

Step 2

Meanwhile, cut the tofu into 1-inch cubes; pat the cubes dry with a paper towel. Heat the oil in a large skillet over medium-high. Add the tofu to the skillet, and cook until deep brown on all sides, 8 to 10 minutes, turning often to brown all sides evenly. Gently stir the tofu, brown sugar, and salt into the slow cooker. Ladle the stew into bowls; top with the cilantro and peanuts.