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Spicy Slow-Cooker Braised Tofu

Serves 4
Time 7 hr
This easy make-ahead recipe is great hot with rice, or serve it cold over noodles tossed with sesame oil for a workday lunch.
Ingredients
  • 2 (1.0-ounce) packages extra-firm tofu, drained and cut into 8 slices
  • 1/4 teaspoon fine sea salt
  • 1/4 cup gochujang sauce
  • 1 (8.0-ounce) package baby spinach
  • 4 green onions, thinly sliced
Method

Wrap tofu in several layers of paper towels, and arrange tofu on plate.

Cover tofu with another plate or heavy can and let sit for a few minutes to remove as much liquid as possible. Repeat as needed.

Unwrap tofu, discarding paper towels.

Cut tofu into 3/4-inch-thick slices and place in the bottom of a slow cooker, keeping them in one layer if possible.

Cut tofu into 3/4-inch-thick slices and place in the bottom of a slow cooker, keeping them in one layer if possible.

Sprinkle with salt and drizzle with gochujang.

Cover and cook on low for 6 hours or on high for 3 hours.

Add spinach, cover and cook on low until spinach is just wilted, about 45 minutes.

Serve tofu with spinach and sprinkle with green onions.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 (1.0-ounce) packages extra-firm tofu, drained and cut into 8 slices
  • 1/4 teaspoon fine sea salt
  • 1/4 cup gochujang sauce
  • 1 (8.0-ounce) package baby spinach
  • 4 green onions, thinly sliced