Crisp-tender veggies cooked in a sweet Asian sauce and served with noodles and tofu is a refreshingly different slow cooker dinner. Removing the excess moisture from the tofu helps it soak up the sauce, giving the unassuming ingredient full flavor.

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Source: Everyday Slow Cooker

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Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Servings:
5
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the onions, broccoli, carrots, and snow peas in a 4- to 5-quart slow cooker. Whisk together the stock, scallions, soy sauce, oyster sauce, vinegar, ginger, oil, honey, and garlic; pour over the vegetables in the slow cooker. Cover and cook on LOW until the vegetables are tender, 2 to 3 hours.

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  • Meanwhile, cook the pasta to al dente according to the package directions. Drain well.

  • Place the tofu on several layers of paper towels; cover with additional paper towels. Press to absorb the excess moisture; cut into 1/2-inch cubes.

  • Add the tofu and the hot cooked linguine to the slow cooker, stirring to combine.

Nutrition Facts

306 calories; protein 18g 36% DV; carbohydrates 46g 15% DV; dietary fiber 7g 28% DV; sugars 8g; fat 8g 12% DV; saturated fat 1g 5% DV; sodium 698mg 28% DV; added sugar 2g.