Soft, silky tofu (it lives up to its name!) with a delicious Asian sauce – the perfect balance of a little sweet, a little sour and a little salty. You could also add a sliced red chilli to make it a little spicy! The dried mushrooms will reconstitute over the long cooking time and also add big flavour to the sauce – it’s a win-win. Best served over fluffy white rice so not a drop is wasted.
Serves 4
+ gluten free
+ vegan
+ egg free
+ nut free
Ingredients
Ginger
Garlic
Silken tofu
Brown sugar
Chinese five spice powder
Mirin
Tamari
Black vinegar
Toasted sesame oil
Steamed rice or Steamed Asian greens
Method
This recipe can be found on page 69 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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