Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

30 mins
2 hrs 30 mins

Nutrition Profile:



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

about 1 2/3 cups
306 calories; protein 18g; carbohydrates 46g; dietary fiber 7g; sugars 8g; fat 8g; saturated fat 1g; sodium 698mg; added sugar 2g.