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.

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Source: Everyday Slow Cooker

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Recipe Summary

active:
20 mins
total:
4 hrs 35 mins
Servings:
5
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 12g 24% DV; carbohydrates 20g 7% DV; dietary fiber 4g 16% DV; sugars 9g; fat 14g 22% DV; saturated fat 5g 25% DV; sodium 325mg 13% DV; added sugar 3g.