Recipe 27: Sweet and Sour Teriyaki Tofu in the Slow Cooker

This is my second slow cooker meal that I've tried from The Vegan Slow Cooker . This is super healthy and super easy to make. This dish is not as saucy as sweet and sour tofu is at an Asian restaurant, so if you are looking for a little more sauce to add on top before serving try this recipe here. I plan on making extra sauce to top it off next time! 

Sweet and Sour Teriyaki Tofu 

(Recipe Adapted from The Vegan Slow Cooker by Kathy Hester)
Ingredients:

• 1 can (20 ounces) pineapple in juice
• 2 tablespoons low-sodium soy sauce
• 2 to 3 teaspoons grated fresh ginger
• 1 package baked teriyaki tofu (Try Trader Joe's Organic Baked Teriyaki Tofu)
• 1 medium onion, cut in half and thinly sliced
• 1 large green bell pepper, thinly sliced
• 2 large carrots, sliced
• 1 medium-sized head broccoli, cut into bite-size pieces
• 3 tablespoons cornstarch
• 3 tablespoons cold water

The Night Before:

Open the pineapple can and drain the juice into a small bowl. Add the soy sauce and ginger to the juice to make the sauce. Store the sauce, pineapple chunks, and cut-up tofu, onion, people, carrots, and broccoli in an airtight container in the fridge.

In the Morning:

Combine the sauce, onion, carrots, and tofu, in the slow cooker.

About 30 to 45 minutes before serving, turn up the slow cooker to high and add the pepper, broccoli, and pineapple chunks. Dissolve/mix the cornstarch and water in a small bowl. Then, add it to the slow cooker and mix well. It's ready when the sauce has thickens and the broccoli is tender.

Serve on top of brown or white rice.

Yield: 4 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours

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