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.
I agree with the over reviewer that the sauce was watery and didn't stick. However, it was really easy to prepare. I used a 12oz bag of frozen broccoli, 1 cup of frozen, sliced peppers and onions, and 1 cup of frozen, sliced carrots. I did two hours on high to make sure they thawed and cooked completely. This was good and I loved how fast it came together. I did use a tofu press during those two hours, too. I always cut back on the amount of pasta that recipes call for and I'm glad I did for this one. I used about 4 oz instead of 8 and it still made 6 servings.
I gave this 5 stars for taste and ease of preparation. The only thing that I didn’t like was the sauce was too thin, nice flavor, but watery and it didn’t cling to the ingredients. Next time I make this I’m going to add some cornstarch to the sauce before adding to slow cooker.
