Day 45.
It's Slow Cooker Thursday! Make sure you check in with Sandra and see what other wonderful dishes are being showcased today.
It's also Valentine's Day. If you still need ideas for a yummy dessert and/or gift:
CrockPot Crème Brulee (tastes exactly like the way it does in a restaurant, but easier to make!)
Tofu In Peanut Sauce CrockPot Recipe
The good thing about tofu is that it doesn't have any flavor. That means that whatever sauces you like work well with it. I was in the mood for a gingery, spicy, peanut sauce and it tasted wonderful with a bunch of spinach and some baked tofu.
The Ingredients:
--small package of extra-firm tofu (half of a double-pack)
--1/2 cup natural peanut butter
--2 T soy sauce (La Choy is gluten free, as is Tamari wheat-free)
--3 T Margarita Mix (be quiet. we were out of limes. it worked!)
--1/2 t ginger
--2-3 cloves of chopped garlic (we're still out, so I had to use the jarred stuff)
--1/4 t crushed red pepper flakes
--whole bag of baby spinach
The Directions:
Use a 2-4 quart crockpot for best results. Although I despise pre-cooking things before cooking in the crockpot, tofu is best when lightly browned. I’ve found the best way is to cube it, then toss with a tablespoon or so of cornstarch. Pan-fry on the stove in butter.
Add to crockpot with peanut butter, soy sauce, margarita mix, garlic and pepper flakes. Cover and cook on low for 3-4 hours. 15 minutes before serving, cram an entire bag of baby spinach inside and cover. The spinach will wilt. Serve over basmati rice.
The Verdict:
We all really liked this!
whew.
:.