Slow-Cooker Tofu Lo Mein

Slow-Cooker Tofu Lo Mein

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From: Everyday Slow Cooker

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.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 1 yellow onion (about 8 ounces), thinly sliced
  • 2 cups fresh broccoli florets (from 1 head broccoli)
  • 1 cup diagonally sliced carrots (about 4½ ounces)
  • 1 (8 ounce) package fresh snow peas, trimmed
  • ⅔ cup unsalted vegetable stock
  • ¼ cup sliced scallions (from 2 scallions)
  • 3 tablespoons lower-sodium soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 8 ounces uncooked whole-wheat linguine
  • 1 (14 ounce) package extra-firm tofu, drained

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Meanwhile, cook the pasta to al dente according to the package directions. Drain well.
  3. Place the tofu on several layers of paper towels; cover with additional paper towels. Press to absorb the excess moisture; cut into ½-inch cubes.
  4. Add the tofu and the hot cooked linguine to the slow cooker, stirring to combine.

Nutrition information

  • Serving size: about 1⅔ cups
  • Per serving: 306 calories; 8 g fat(1 g sat); 7 g fiber; 46 g carbohydrates; 18 g protein; 8 g sugars; 2 g added sugars; 698 mg sodium;
  • Carbohydrate Servings: 3

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