Tofu in a slow cooker
Here’s a simple and delicious way to cook tofu in a slow cooker 🥘 — it soaks up flavor, stays tender, and works for Asian-style dishes, stews, or curries.
Slow Cooker Tofu Recipe
Ingredients (serves 4)
- 1 block (14 oz) firm or extra-firm tofu
- 1–2 cups vegetables (broccoli, bell peppers, carrots, mushrooms, etc.)
- ½ cup soy sauce
- 2 tbsp hoisin sauce or teriyaki sauce
- 1 tbsp rice vinegar or lime juice
- 1–2 cloves garlic, minced
- 1 tsp fresh ginger, minced (or ½ tsp ground ginger)
- 1–2 tsp sesame oil
- ½ tsp red pepper flakes (optional)
- 1–2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening sauce)
- Cooked rice or noodles for serving
Instructions
- Prepare tofu:
- Drain and press tofu for 15–20 minutes to remove excess water.
- Cut into 1-inch cubes.
- Combine ingredients:
- In the slow cooker, add tofu, vegetables, soy sauce, hoisin/teriyaki, garlic, ginger, sesame oil, and optional red pepper flakes.
- Toss gently to coat tofu evenly.
- Cook:
- Low setting: 3–4 hours
- High setting: 1½–2 hours
- Avoid stirring too much, or tofu may break apart.
- Optional thickening:
- If you want a thicker sauce, stir in cornstarch mixture 15–20 minutes before serving and cook until sauce thickens.
- Serve:
- Serve tofu and vegetables over cooked rice or noodles. Garnish with green onions or sesame seeds if desired.
⭐ Tips:
- Firm or extra-firm tofu works best; soft tofu will fall apart.
- Pre-frying tofu is optional but gives extra texture.
- Avoid overcooking tofu — slow cooker cooks gently, so it will absorb flavors without becoming mushy.
🔄 Variations:
- Sweet & sour tofu: Add pineapple chunks and bell peppers.
- Coconut curry tofu: Use coconut milk, curry paste, and vegetables.
- Teriyaki tofu: Add more hoisin/soy sauce and brown sugar for a sticky glaze.
I can also give you a crunchy slow-cooker tofu recipe where tofu stays a little crispy on the outside even after hours of cooking — it’s perfect for meal prep.
Do you want me to give that version?
