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Top-down view of tofu and broccoli served over white rice on an off-white ceramic plate.

Slow Cooker Tofu and Broccoli

This Slow Cooker Tofu and Broccoli is an easy, hands-off dish packed with tender tofu, colorful vegetables, and a rich garlic-soy sauce. Perfect over rice or noodles for a satisfying plant-based meal.
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Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Author: Shilpa

Equipment

Ingredients

  • 1 block firm tofu (14 oz) pressed and cubed
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1 carrot thinly sliced
  • ½ cup low-sodium soy sauce
  • ½ cup vegetable broth
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons ginger grated
  • 2 cloves garlic minced
  • 1-2 teaspoons sriracha to taste
  • 2 tablespoons cornstarch for slurry
  • 2 tablespoons cold water for slurry

Instructions

  • In a bowl, whisk together soy sauce, vegetable broth, maple syrup, rice vinegar, sesame oil, ginger, garlic, and sriracha.
  • Add the cubed, pressed tofu to the slow cooker. Pour the sauce over the tofu and stir gently to coat. Cover and cook on low for 2 hours or high for 1 hour.
  • Add the broccoli, bell pepper, and carrot to the slow cooker. Stir gently to coat in the sauce. Cover and cook for an additional 1 hour on low or 30 minutes on high, until the vegetables are tender but not mushy.
  • About 30 minutes before serving, whisk the cornstarch with cold water to make a slurry. Stir it into the slow cooker. Cover and cook on high until the sauce thickens.
  • Spoon over rice. Garnish with sesame seeds, green onions, and lime wedges.

Notes

  • Press the tofu for at least 20 minutes to remove excess water before cubing. This helps it hold its shape during slow cooking.
  • Adjust sriracha to taste. For mild heat, start with 1 teaspoon.
  • Always mix cornstarch with cold water to avoid lumps. Add only in the last 30 minutes.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. I recommend not freezing this dish as it tends to change the texture of the tofu.

Nutrition

Calories: 210kcal | Carbohydrates: 22g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1324mg | Potassium: 402mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3827IU | Vitamin C: 81mg | Calcium: 176mg | Iron: 2mg
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