Hoisin- and Miso-Braised Tofu

Name: Hoisin- and Miso-Braised Tofu
Cook time: 4 h
Total time: 4 h
Ingredients: ½ teaspoon Asian chili paste; ½ teaspoon grated ginger; 1 teaspoon rice vinegar; 1 teaspoon agave nectar; 2 tablespoons miso paste; ¼ cup hoisin sauce; 1 pound extra-firm tofu, drained, pressed, and cut into ½-inch-thick slices; 4 scallions, finely minced; 2 tablespoons water

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

The key to cooking tofu successfully in a slow cooker is braising. A wide, shallow slow cooker (such as a large oval) is needed for this recipe in order to arrange the tofu in a single layer. The beauty of this dish is in its simplicity. Serve with stir-fried Asian vegetables and rice.

Ingredients

4 scallions, finely minced
1 pound extra-firm tofu, drained, pressed, and cut into ½-inch-thick slices
¼

Main course
Gluten-free
Vegan

Method

Lightly oil the insert of the slow cooker or spray it with nonstick cooking spray. Spread the scallions evenly in the bottom of the cooker. Arrange the tofu slices on top of the scallions, with as many slices in a single layer as possible and the rest on top.
In a small bowl, whisk together the hoisin, miso, agave, vinegar, ginger, chili paste, and water. Sprea