Slow Cooker Spicy Tofu and Mushrooms

It's been a couple of weeks since my last post... School is keeping me busy as is general life for some strange reason! Maybe it's because it's getting sunnier and warmer and I want to be outside or in the garden instead of inside! I can see that some of my posts may be done sitting in the park with my iPad on my lap. Sounds lovely eh?

I made this last week for dinner and it was yummy. The recipe is called MaPo Tofu but it reminds me nothing of the MaPo Tofu we ate in China so this is my modified recipe for:

Spicy Tofu and Mushrooms

1 can of straw mushrooms or a handful of any fresh mushrooms you like
2 packages of medium/firm tofu cut into cubes
2 tbsp soy sauce
2 tbsp rice wine vinegar or apple cider vinegar
3 tbsp tomato paste
1 1/2 tbsp black bean paste or red bean chili paste
2 tsp sriracha or sambal oelek or other hot sauce of your choice
1/2 tsp red chili flakes
3 tsp grated fresh ginger
1 cup water
1/4 cup white wine

Mix all the sauce ingredients in the slow cooker then stir in the tofu and mushrooms. Cook on low for 6-8 hours. If you want to thicken the sauce, turn the heat up to high 30 minutes before the end and mix 3 tbsp of cornstarch with 1/2 cup of the sauce then stir it into the slow cooker. Cover and leave it for the 30 minutes left. You can also add broccoli or green beans or peas at this point as well to add some green.

Happy meatless Victoria Day Monday tomorrow!


- Posted from my garden using BlogPress from my iPad