Slow-Cooker Thai Tofu Green Curry Bowls
Don't let the ingredient list fool you...this delicious tofu recipe is ready to cook in just 15 minutes.
Ingredient
- 2 tablespoons soy sauce
- 2 teaspoons green curry paste (from 4-oz jar)
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped gingerroot
- 1/2 cup coconut milk (from 13.6-oz can)
- 1/2 cup Progresso™ vegetable or chicken broth
- 8 oz firm or extra-firm tofu, cut in 3/4-inch cubes
- 3/4 cup sliced mushrooms
- 1/3 cup chopped onion
- 1/2 medium red bell pepper, cut into 1x1/4-inch strips
- 1/2 cup halved snow peas or 1/4 cup frozen peas
- 1 tablespoon chopped fresh cilantro
- 1 1/2 cups cooked jasmine or white rice
- Lime wedges
Direction
- In 2-quart slow cooker, stir together soy sauce, curry paste, garlic and gingerroot. Gradually stir in coconut milk and broth. Add tofu, mushrooms, onion and bell pepper.
- Cover; cook on High 2 to 3 hours or until vegetables are tender. Stir in snow peas. Cover; cook 15 minutes longer or until pea pods are tender.
- Spoon rice into serving bowls; top with curry mixture. Sprinkle with cilantro; garnish with lime wedges.
