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

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.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary test

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; carbohydrates 20g; dietary fiber 4g; sugars 9g; fat 14g; saturated fat 5g; sodium 325mg; added sugar 3g.
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Reviews (2)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
01/03/2021
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. Read More