This Crockpot recipe is as simple as they come and needs only FIVE ingredients and FIVE minutes to prep. I like to call these types of recipes chop ‘n dump style. You may be wondering what the heck that means… Well, it means you chop… and then you dump it into your Crockpot. Fun, right ?? I used a bottle of premade Thai style red curry sauce as I didn’t have time to make my own. This literally came together in about 5 minutes, I kid you not. Turn your Crockpot to low and cook for 8 hours. If you’re not a fan of tofu, I think chicken would be fabulous in its place. Top with a little hot sauce, fresh cilantro and thinly sliced green onions if you have them on hand and serve over brown rice or quinoa.
What You Need:
1 lb extra firm tofu cut into ½” cubes
1 – 11oz bottle Thai red curry sauce (I used Trader Joe’s)
1 medium brown onion, ½” dice
1 medium russet potato or sweet potato, ½” dice
4 medium carrots, roughly chopped
What To Do:
Combine all ingredients in your slow cooker that has been sprayed with non-stick cooking spray and cook on low setting for 8 hours. It will seem like there's not enough liquid, but as the vegetables cook they will release liquid making a thick, gravy like sauce. Don't add water or broth! Serve over brown rice with hot sauce, cilantro and green onion.
Serves 4-6
Bon Appétit!
Mary
14 comments:
Looks delicious. I love that Trader Joe's sauce.
can i tell you how gorrrgeous that pizza from your last post looks :) i want piz so bad right now! wahhh haha
How is the texture of the tofu out of the crockpot?
@Julz: thanks! ;)
@Cassie: I used Trader Joe's extra 'extra' firm tofu and the texture after cooking was pleasant.. not sure how to describe it other than, like tofu normally is... it wasn't mushy. The pieces that were around the sides of the Crockpot were browned on the edges. I gave the whole thing a stir a time or two during the cooking process bc I was around, which gave the tofu pieces a nicely brown texture on the outside and soft on the inside.
I saved this recipe! I have not done tofu in the slow cooker and you have inspired to try it with this dish! Amazing!!
:)
@ The Healthy Hostess: I hadn't used tofu in the Crockpot either (and was afraid it'd get mushy), but made sure to use REALLY firm tofu and it turned out great after the 8 hour cooking process. I will say that I stirred it once during the middle of the cooking process and the pieces on the outside of the CP had a nicely browned.
Ommm nomm nom nomnom. Mouth Watering!
@ Yasmin: Thank you! It really was a great meal... and SO easy.
I love recipes that are this simple. And I REALLY love all of TJ's prepared sauces!!!! ANd the tofu did brown, huh, totally making this!!!!.
@ Julia: I agree. Nothing better than a tasty crockpot recipe in the summer time. Best way to keep from heating up the kitchen!
It's in my crockpot now! But it didn't look like enough sauce (it's not all covered) so I added some water. Now I'm worried it will be too watery! Oy, I hope it tastes as good as it looks!
@ Leah: It may be a bit more watery depending on how much water you added. Half cup, you're probably fine. Two cups... definitely going to be more watery. When the vegetables break down, they release water and that combined with the bottled curry makes for a thick, almost gravy like sauce. I'm going to put a note up in the instructions. Thank you for letting me know how it went for you! I love hearing about when someone tries a recipe of mine. Sorry for the confusion though! Hope it still turns out for you.
It was a bit watery, but still turned out great. My husband loved it. I would like to try it with chicken...would it be the exact same recipe? (Cut chicken in 1/2 inch cubes, and low for 8 hours?)
@ Leah: I'm so glad you & your husband enjoyed it!! When making it with chicken, I cut the chicken into 1" pieces instead of 1/2" as the chicken breaks down more easily than the tofu in a slow cooker. Also, cook for 6 hours on low instead of 8. I tried it with the yellow Thai curry sauce last week & really enjoyed it also.
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