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. Source: Everyday Slow Cooker

Cooking Light


Ingredient Checklist


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.

  • 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; total fat 8g 12% DV; saturated fat 1g; cholesterol -1mg; sodium 698mg 28% DV; potassium -1mg; carbohydrates 46g 15% DV; fiber 7g 28% DV; sugar 8g; protein 18g 36% DV; exchange other carbs 3; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg; added sugar 2g.