Slow Cooker Home Style Tofu

This slow cooker home style tofu recipe brings together delicious Asian flavors and is so easy to make. You can toss everything in the slow cooker and let it do the work while you go about your day.

It’s packed with fresh veggies, hearty tofu, and lots of flavor that will leave you feel satisfied.

What You Need

• Carrots: Adds sweetness and color to the dish.
• Bok choy: A great source of vitamins and adds a nice crunch.
• Bamboo shoots: For a unique texture and flavor.
• Green onions: A little crunch and some fresh mild onion flavors.
• Ginger: Brings a hint of spice and a ton of flavor!
• Garlic: Layers in more flavor.
• Low sodium tamari (or soy sauce or coconut aminos): The base of our sauce for that umami flavor.
• Rice vinegar: Adds a touch of acidity to balance flavors.
• Dried shiitake mushrooms: For a meaty texture and rich flavor.
• Wood ear mushrooms: For added texture and a unique taste.
• Tofu: The star of our dish, providing protein and heartiness.
• Bouillon cubes: Enhances the overall flavor of the broth.
• Chili garlic sauce: For a spicy kick (optional).
• Water: To create the sauce base.
• Cornstarch: To help thicken the sauce and give the tofu a crispy texture.

How to Make It

First, we need to rehydrate our dried mushrooms. Grab about 1.5 to 2 cups of hot water and soak the shiitake and wood ear mushrooms for about 20-30 minutes.

This will rehydrate them and make the soaking water super flavorful. Save the soakingwater for a soup or use it in place of water in this recipe to make it bolder.

While the mushrooms are soaking, let’s prepare our sauce. In a mixing bowl, combine about a quarter cup of low sodium tamari, two tablespoons of rice vinegar, and a teaspoon of garlic.

If you have bouillon cubes, toss in two of those too. This will give our sauce a savory depth. Mix it all up and set aside.

Next, chop up your fresh veggies. Slice the carrots into rounds, cut the bok choy bottoms, and chop the green onions.

You can save the green parts of the bok choy for later! Add all these chopped veggies to your slow cooker.

Now, it’s time to add those soaked mushrooms to the slow cooker! Drain them, chop them up, and throw them in with the veggies. Don’t forget to add in the bamboo shoots too!

Pour your sauce mixture over the veggies and give it a good stir. Make sure everything is coated nicely.

Cut your tofu into triangles or cubes, then dust them with some cornstarch or arrowroot. This will help them crisp up later.

Once your tofu is prepared, we’ll air fry it for about 10 minutes at 400°F until it’s golden brown.

This gives it a nice crispy exterior that contrasts beautifully with the soft interior.

After the tofu is done, add it to the slow cooker along with the bok choy greens.

Give everything a stir, cover, and let it cook on high for about 30 minutes. This will allow the flavors to meld together beautifully!

Once it’s ready, serve your slow cooker home style tofu over rice or noodles, and enjoy the comforting, hearty flavors!

Can I use different types of tofu?

Absolutely! You can use extra firm, medium firm, or even silken tofu depending on your preference. Just remember that the texture will vary.

How long does this dish take to cook?

Cooking on high in a slow cooker typically takes about 2-3 hours, but you can also cook it on low for 6-8 hours for a more developed flavor.

Can I add more vegetables?

Absolutely! Feel free to toss in your favorite veggies like bell peppers, broccoli, or snap peas for added nutrition and flavor.

What if I don’t have a slow cooker?

You can also make this recipe in an Instant Pot. Just make sure to use the sauté function for the initial cooking and then switch to pressure cooking mode.

Can I make this dish gluten-free?

Yes! Use gluten-free tamari instead of soy sauce, and check the labels on your other sauces to ensure they are gluten-free.

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