Slow Cooker Peanut Tofu & Broccoli (GF, V)

Source: Six Vegan Sisters | Serves: 4 | Time: 2 hr and change

Changes: replaced soy sauce with coconut aminos and replaced cornstarch with tapioca flour/starch.

Ingredients

1 (14 oz) block extra firm #tofu drained and pressed

1 tsp olive oil optional, for sautéing (see step one)

1 head (about 5 cups chopped) #broccoli

1/2 cup coconut milk full fat preferred

1/4 cup peanut butter can use crunchy or creamy

3 tbsp coconut aminos, if preferred

1 tsp chili garlic sauce

1 tbsp rice vinegar

1 tsp agave or maple syrup

2 tsp tapioca flour

3 tbsp water

Green onion, for topping

Sesame seeds, for topping

Rice, for serving

Instructions

Chop the tofu into roughly 1-inch pieces. If preferred, sauté the tofu in 1 tsp olive oil over medium-high heat until lightly crispy on all sides (this is optional if you prefer a crispier tofu).

Prepare the broccoli by chopping into bite-sized pieces and set aside.

To the slowcooker, add coconut milk, peanut butter, soy sauce, chili garlic sauce, rice vinegar, and agave (or maple syrup).

Whisk all ingredients together and add the cubed tofu. Cover and let cook on low for 2 hours (keeping in mind you will have to add the broccoli and cornstarch slurry at the 45-minute mark and mix at the 25-minute mark).

In a small bowl, combine the cornstarch and water and whisk well. At the 45-minute mark, add the cornstarch slurry and chopped broccoli. Mix well.

At the 25-minute mark, open and mix one last time.

Serve over rice, quinoa, or your favorite grain. Top with green onions, sesame seeds, and more chili garlic sauce, if preferred.