Crockpot Tofu Stir Fry Recipe
A slow-cooked tofu stir fry loaded with bold flavors, crisp veggies, and a rich, savory sauce.
Ingredients
For the Tofu:
- 1 block 14 oz extra-firm tofu, pressed & cubed
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Stir Fry Sauce:
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- ¼ teaspoon red pepper flakes optional
For the Vegetables:
- 1 red bell pepper sliced
- 1 cup broccoli florets
- ½ cup snap peas
- 1 small carrot julienned
For Serving:
- Steamed rice or noodles
- 1 teaspoon sesame seeds
- 2 green onions sliced
Instructions
Step 1: Prep the Tofu
- Press tofu for 15 minutes to remove excess water.
- Cut into cubes and toss with cornstarch, salt, and pepper.
Step 2: Make the Stir Fry Sauce
- Whisk soy sauce, hoisin, maple syrup, sesame oil, garlic, ginger, and red pepper flakes.
Step 3: Load the Crockpot
- Add tofu, bell pepper, broccoli, snap peas, and carrots to the crockpot.
- Pour sauce over everything and stir to coat.
Step 4: Slow Cook
- Cook on LOW for 3 hours or HIGH for 1.5 hours.
Step 5: Final Touches & Serve
- Garnish with sesame seeds and green onions.
- Serve over rice or noodles.
Notes
Nutritional Information (Per Serving)
- Calories: ~280
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 16g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Calcium: 25%
- Vitamin C: 35%
- Magnesium: 12%
- Potassium: 15%
Pro Tips for the Best Tofu Stir Fry
- Want crispier tofu? Sear it in a pan before adding to the crockpot.
- Need extra sauce? Double the sauce ingredients for a richer stir fry.
- Spice it up! Add sriracha or chili oil for more heat.
- Short on time? Use pre-cut frozen stir-fry vegetables to save effort.