Veg: Slow Cooker Honey and Orange Tofu with Broccoli

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Slow Cooker Honey and Orange Tofu with Broccoli

 

1 package extra firm tofu

2 cloves minced garlic

1/4 cup soy sauce, (we use LaChoy because it's gluten free)

1/4 cup orange juice

1/4 cup honey

fresh broccoli florets

 

 

 

 

Drain your tofu well and chop into bite-sized chunks.

Brown in a skillet in a bit of butter with the 2 cloves of minced garlic (this

isn't absolutely necessary, but will help the tofu keep it's shape and provide a

texture that your tongue really kind of wants).

 

Add to slow cooker and top with the liquid ingredients.

Wash and cut your fresh broccoli--add to the mix.

Cover and cook on low for 4-5 hours. Tofu doesn't take long (it's already

cooked, anyhow); you are really just letting the flavors meld and steam the

broccoli.

 

If you are going to use frozen broccoli, add the last 30 min of cooking time

 

Serve over steamed brown rice.

 

Serves 4

 

Author: Stephanie, “A Year of Crockpottingâ€

Formatted by Chupa Babi: 10.09.08

 

“The Verdict. This makes a very good sauce that makes anything taste good. If

you are scared to try tofu, give it a try with this sauce---it truly is

tasty.â€

 

ChupaNote: we added 1/2 t. five spice powder and 1/2 t. Aleppo red pepper to

spice this up.

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