Categories: Asian, Broccoli, Chinese, Crockpot, January2013, Slow Cooker, Tofu

Ingredients

• --1 brick of extra firm tofu (this was the lite version. I had no idea tofu came in a lite version, or why it could possibly be considered high in fat, but I still bought the lite version because the package marketing evidently works.)
• --2 cloves of 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

Directions

1. —drain your tofu well and chop into bite-sized chunks

2. —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)

3. —add to crockpot and top with the liquid ingredients

4. -wash and cut your fresh broccoli-add to the mix

5. -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.

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

7. Serve over steamed brown rice.

Email to a friend | Print this recipe | Back