Crock-Pot Sweet & Sour Tofu Recipe #377674
This is a favorite of mine.
3½ hours | 30 min prep
SERVES 6
- 1 lb extra firm tofu
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/2 white onion, chopped
- 1 yellow bell pepper
- 1 cup small broccoli floret
- 1 cup sliced carrot
- 1 (8 ounce) can sliced water chestnuts, drained and rinsed
- 1 (10 ounce) sweet and sour sauce (La Choy brand)
- 1 tablespoon water
- Press moisture out of the tofu and cut into cubes. Place tofu in a gallon-sized plastic bag with the corn starch. Shake bag to coat tofu.
- Fry tofu in vegetable oil over medium heat until it has a crunchy coating, about 15 minutes on each side.
- Put tofu and vegetables into the Crock-Pot.
- Pour bottle of sweet & sour sauce over the top. Add a tablespoon of water to the "empty" jar. Shake and pour over the top of the tofu & vegetables. Stir to combine.
- Cover and cook on low for 3 hours.
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5 stars