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.
I made this despite there being no reviews-usually I like to see what people thought and if they had suggestions for improvement. I made it as written except for the fresh cilantro (I'm in a family of cilantro haters) and ground peanuts. For the first couple of hours of cooking, there was a strong odor of cauliflower, so that was unappealing. During the last part, the smell was of the onion. I realize that with a slow cooker there will be cooking odors. I'd recommend anyone making this in a slow cooker omit the water and use 2 cans of coconut milk. The sauce was very thin so it was hard to get much flavor from the seasonings. Also it needed a lot of salt-much more than called for. If not using a slow cooker I think you could get by with just 1 can of coconut milk. When I ate the leftovers, the flavor was overwhelmingly from the red onions. I won't bother making it again.
I made this despite there being no reviews-usually I like to see what people thought and if they had suggestions for improvement. I made it as written except for the fresh cilantro (I'm in a family of cilantro haters) and ground peanuts. For the first couple of hours of cooking, there was a strong odor of cauliflower, so that was unappealing. During the last part, the smell was of the onion. I realize that with a slow cooker there will be cooking odors. I'd recommend anyone making this in a slow cooker omit the water and use 2 cans of coconut milk. The sauce was very thin so it was hard to get much flavor from the seasonings. Also it needed a lot of salt-much more than called for. If not using a slow cooker I think you could get by with just 1 can of coconut milk. When I ate the leftovers, the flavor was overwhelmingly from the red onions. I won't bother making it again.
