Japanese Style Slow Cooker Tofu

Hello Friends!

Today we have a recipe for you that even your non vegetarian friends will love.

 

It will take about 5min to prepare and your slow cooker will do the rest.

Give it a try and let us know how you like it.

 Make sure to use organic NONGMO tofu

Ingredients:

  • 1/4 cup white miso paste
  • 1/4 cup tamari or low sodium soy sauce
  • 2 TBS sesame oil
  • 2 TBS water
  • 1 TBS honey
  • 2 TBS organic peanut butter
  • 2 small packages (or 1 pound) extra firm tofu, drained and cut into 1/2 inch slices
  • 1 bunch of fresh spinach leaves
  • 2 TBS sesame seeds, toasted
  • 1 green onion, thinly sliced (optional)

 Directions:

  • Combine the miso, tamari, sesame oil, peanut butter,water and honey in a medium size bowl.
  • Carefully coat each slice of tofu in the sauce and lay it in the slow cooker
  • Pour the sauce over top of the tofu.
  • Cover and cook on low for about 4 hours, or until the tofu is hot all the way through.
  • Just before serving, add the spinach to the slow cooker, cover and cook for about 10min.
  • Carefully remove the spinach and slices of tofu from slow cooker and place few slices on plates.
  • Garnish with the sesame seeds and green onion.

 

Enjoy!

Talk soon…..Zuzana 🙂

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7 Comments

  • Hi, this looks delicious, how many does it serve as a main course? Do you have any suggestions of what to serve it with?

    Thanks! Will be making soon for some friends.

    • Hi Emi,
      This will make about four portions. I like to serve this dish with large salad, brown rice or quinoa. Enjoy 🙂

  • Awesome!! I’m not beget but my wife is Japanese. We like spicy so added red pepper flakes. So friggin ono, making it third time in two weeks!

    • Glad you and your wife are enjoying it so much 🙂 It’s a great recipe for a busy week, quick and easy!
      Cheers!
      Nik

  • Looks delicious and I absolutely will be trying this soon — the slow cooker seems to be the answer to having warm, home-cooked meals for work the next day without having to wake up extra early to prepare meals (I’m not a fan of re-heating food). But, can you please clarify? Your picture of ingredients shows red miso but on your list of ingredients, white miso listed. Does it at all matter?

    • Thanks for the comment 🙂 I agree a slow cooker is a must have for those busy days 😉 As for the miso… doesn’t matter which one you use – just your personal preference. Enjoy! BTW this dish is actually good cold too – so no need to reheat it.

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