SlowCooked Peanut and Spinach Tofu

I've recently added a slow cooker to my kitchen, and it's completely changed the way M and I eat throughout the week. This is our current favourite thing to have on hand. It packs a serious amount of protein, and is a great way to eat spinach.

You'll need:
  • a slow cooker/crock pot
  • a skillet

  • 2 blocks of firm tofu, rinsed and cut into one-inch cubes
  • 1/2-1 cup of peanut satay sauce (I like President's Choice Memories of Szechuan)
  • 1 cup peanut butter (M likes crunchy best)
  • 1/4 cup terriyaki sauce
  • 1/4 cup low sodium soy sauce
  • 1 cup of water
  • 2 tbsp minced ginger (mine are heaping)
  • 5-10 oz of baby spinach (I put about half a container into cook, and then add fresh spinach to the dish throughout the week, to liven it up without wilting)
  • 1/2 cup peanuts, crushed roughly (optional)
  • 1-2 tsp chili flakes (optional)

 To make this goodness:

Brown the tofu in the skillet by lightly frying it, using cooking spray or olive oil. Set aside.

In a bowl, stir together everything except the tofu and spinach. Move this sauce to the slow cooker.

Add the tofu, and stir. As the tofu cooks in the sauce, check on it every once in a while to evaluate its consistency. I like my sauce fairly thick, but if you like it thin, add a little more water until you reach your desired sauciness. Because you won't lose any water in the cooker, what you see is what you will pretty much get, though it will of course thicken a little through cooking, and will pull together nicely.

Cook on low for 3-4 hours.

At 3.5 hours (or half an hour before you turn it off), add your spinach, mixing it in gently. The goal is for the spinach to wilt, but not get too icky.

Serve hot, and don't be afraid to add more spinach ALWAYS MORE SPINACH!


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