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Scrumptious Slow Cooker Tofu Stew Recipe
Gretel Shaw
Craving Korean food? You've probably heard of tofu stew! Today, I'm sharing this slow cooker tofu stew that you'll like at first try.
5
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
30
minutes
mins
Course
Soup
Cuisine
Korean
Servings
6
people
Calories
443
kcal
Ingredients
US Customary
Metric
1x
2x
3x
6
cups
water
3
cubes
vegetable stock (vegetable broth or vegetable bouillon)
1
cup
ground pork (minced pork)
1
pound
tofu
-
extra firm
3
crowns
broccoli
½
head
cauliflower
1
medium
sweet potato
1
medium
onion
2
medium
carrots
1
cup
corn
3
cloves
garlic
2
teaspoons
dried thyme
2
teaspoons
dried sage
2
teaspoons
dried parsley
1
teaspoon
cayenne pepper
Instructions
Boil the water. Add the bouillon cubes and stir until dissolved. Set aside.
Chop the vegetables into bite-size pieces. Mince the garlic.
Mix all the vegetables and the pork in a large mixing bowl.
Cube the tofu.
Put all the vegetable-pork mixture and tofu into the crockpot.
Stir the seasoning into the broth.
Pour the tomatoes and broth into the crockpot. Stir well
Set the slow cooker to “Low” and your timer for 3 hours.
Nutrition
Calories:
443
kcal
Carbohydrates:
69
g
Protein:
25
g
Fat:
9
g
Saturated Fat:
3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
4
g
Cholesterol:
27
mg
Sodium:
86
mg
Potassium:
544
mg
Fiber:
8
g
Sugar:
12
g
Vitamin A:
8969
IU
Vitamin C:
43
mg
Calcium:
193
mg
Iron:
5
mg
How did this recipe turn out for you?
We're eager to hear your thoughts!