cooked brown rice, quinoa or other grain or lettuce leaves to make wraps
INSTRUCTIONS ( see comments)
Mix all the sauce ingredients together and set aside. Layer the onion and carrots on the bottom of the slow cooker, then top with the tofu. Pour the sauce evenly over the tofu. Cook on low 7 to 9 hours. If you want to make the sauce thick like the one at your favorite restaurant, mix the cornstarch with about 1 or 2 tablespoons of water to dissolve, then add to the slow cooker and mix well. Turn to high and cook 15 more minutes. The sauce will thicken. Serve over your favorite cooked grain or in lettuce to make lettuce wraps.
Icy-Establishment298
Notes:
I’m flexitarian so I used honey and 1 tablespoon fish sauce as I’m sadly out of nutritional yeast. I also to get more ginger taste added a tsp of powdered ginger
If you are Vegan there is No Bee Honee for that honey flavor.
Cooking notes:
I did not do night before prep and it took about 15 minutes to chuck it all in slow cooker before work. I diced my carrots instead of coining them as it seemed weird to wrap coins in lettuce. I used my 3 quart. It got two thirds full
Tasting notes:
Pretty darn good. I think I would add my chili garlic paste or recommend Sriracha for my Irish Midwest taste buds probably about 1 tsp, for normal people probably add more. It was very mild. I’d also increase the soy sauce a little
This was good but did need some more spice and more soy sauce. If I had nutritional yeast or added mushrooms I think it would have been better, get that umami flavor. Definitely easy, I think it’s better over rice or maybe wrapped in a tortilla with rice and Nori like a sushi burrito. Good slow cooker Vegan option though.
2 Comments
From Kathy Hester’s Vegan Slow Cooker my vegetarian notes and can moments to follow:
INGREDIENTS
Sauce Ingredients:
1/2 cup water
1/4 cup soy sauce, use a gluten-free version to make gluten-free
3 tablespoons nutritional yeast (see note for vegetarian option)
3 tablespoons agave nectar or maple syrup
1 tablespoon minced ginger
1/2 tablespoon rice vinegar
1 teaspoon minced garlic
Slow Cooker Ingredients:
1/4 cup sliced onions
1 cup carrot coins
1 package, 14 ounces firm or extra firm tofu, cut into cubes (cheat by buying an 8 ounce package of pre-cut extra firm cubes)
minutes before serving
1 heaping teaspoon organic corn starch, optional (make the sauce thicken)
For Serving:
cooked brown rice, quinoa or other grain
or lettuce leaves to make wraps
INSTRUCTIONS ( see comments)
Mix all the sauce ingredients together and set aside.
Layer the onion and carrots on the bottom of the slow cooker, then top with the tofu. Pour the sauce evenly over the tofu. Cook on low 7 to 9 hours.
If you want to make the sauce thick like the one at your favorite restaurant, mix the cornstarch with about 1 or 2 tablespoons of water to dissolve, then add to the slow cooker and mix well. Turn to high and cook 15 more minutes. The sauce will thicken.
Serve over your favorite cooked grain or in lettuce to make lettuce wraps.
Notes:
I’m flexitarian so I used honey and 1 tablespoon fish sauce as I’m sadly out of nutritional yeast. I also to get more ginger taste added a tsp of powdered ginger
If you are Vegan there is No Bee Honee for that honey flavor.
Cooking notes:
I did not do night before prep and it took about 15 minutes to chuck it all in slow cooker before work. I diced my carrots instead of coining them as it seemed weird to wrap coins in lettuce. I used my 3 quart. It got two thirds full
Tasting notes:
Pretty darn good. I think I would add my chili garlic paste or recommend Sriracha for my Irish Midwest taste buds probably about 1 tsp, for normal people probably add more. It was very mild. I’d also increase the soy sauce a little
This was good but did need some more spice and more soy sauce. If I had nutritional yeast or added mushrooms I think it would have been better, get that umami flavor. Definitely easy, I think it’s better over rice or maybe wrapped in a tortilla with rice and Nori like a sushi burrito. Good slow cooker Vegan option though.