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

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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

243 calories; 14 g total fat; 5 g saturated fat; 325 mg sodium. 20 g carbohydrates; 4 g fiber; 9 g sugar; 12 g protein; 3 g added sugar;