• Me & tofu: not a good match. That’s old news, since finding this recipe for what was once a food that I mostly tolerated. I could hardly believe it when I took the first bite. I actually said “Mmmmmm”, aloud. I mean, it was really good.

    Just before writing this post, I tasted it again, just to make sure I still really liked it. The taste just explodes in your mouth and then stays there even after you swallow, teasing you into remembering how yummy the little cubes of deliciousness actually are.

    This recipe has features that make it very much blog-worthy in my book.
    1. It’s made in a crockpot.
    2. It has Asian overtones (those of you who read my blog know my afinity for all foods Asian)
    3. It’s great cold, thus a perfect addition to salads, one of my favorite meals.
    4. It has great lasting power, thus you always have leftovers.
    5. It’s meatless & thus fits the bill since I’m trying to eat a much more vegetarian diet.
    Tasty Tofu
    from The Healthy Slow Cooker by Judith Finlayson

    1 lb firm tofu, drained and cut into 1″ cubes (see note below: very important)
    1/4 cup San-J wheat-free tamari
    1 tbsp gingerroot, minced (I use a microplaner)
    1 tbsp maple syrup
    1 tbsp toasted sesame oil
    1 tbsp fresh lemon juice
    1 tsp garlic, minced
    1/2 tsp cracked black peppercorn

    Place the tofu in a bowl.

    In a measuring cup, combine tamari, gingerroot, maple syrup, toasted sesame oil, lemon juice, garlic, and cracked black peppercorn. Mix well then pour over the tofu. Toss well. Chill for one hour. Transfer entire mixture to a slow cooker (crockpot). Cover and cook on low for 5 hours or on high for 2 1/2 hours.

    I chose to cook it on the low setting and then ended up leaving it in the cooker for another couple of hours. This turned out to be a good thing, as it actually began browning/crisping some of the tofu cubes.

    Please note: I think this is a crucial step, even though the author didn’t include this step. Open the package of tofu, drain the water, place tofu on a flat dinner plate. Place another flat dinner plate on top of the tofu. Place something heavy, like a cast iron pot, on top of the second plate, making sure to balance it carefully so that the pot doesn’t fall off the plate. You’ll probably need to check it every once in awhile to make sure the heavy weight hasn’t shifted. This pushes extra water out of the tofu, making it drier, less soft and not as mushy, my preference. It takes about an hour or so.

    I had a blog hiatus. Just been very busy. But I’ve missed this little outlet of mine. Glad to be back on the trail!
    • mare


      I make something almost identical to this recipe except I matinate it forever then bake it – thanks tons for the crock pot idea, mine’s two+ years old and been used…ummm…twice?

    • Slacker Mom (aka Mrs. GF)

      Are you sure this makes the tofu good? Really sure?

      I am not big into tofu, I would like to be, but I haven’t gotten there yet…

    • Anonymous

      Thank you for this recipe. I love using my slowcooker and want to find new ways to eat tofu. The times I’ve baked it before have been less than amazing…

      Great blog, nice to have you back.

    • Lisa

      WOW…gotta find my slow cooker, its around here somewhere!

    • Catherine

      Looks great! It seems like the universe is telling me to eat tofu lately…

    • Ellen

      Mare – I’ve been really trying to use my crockpot more often – it’s a Celiac’s best friend, given the amount of meals we have to prepare.

      Slacker Mom – I guarantee it – the tofu is delicious using this recipe! And I’m not a big tofu fan either.

      Anonymous – good to be back:)

      Lisa – find your slow cooker, you will be glad you did!

      Catherine – yup, me too. I’ve been leaning more and more to non-meat based meals, and tofu is obviously an idea solution. I can’t begin to tell you how much I love this recipe. I’ve had it on its’ own, cut into tiny cubes and added to cold rice salad, and added to a green salad. And it has lasting power – I made it last week – and it’s still good five days later.

    • Mike Eberhart

      Sounds fine to me. I used to love tofu, and really just haven’t though about making it much lately. I especially liked a Sesame Tofu dish I had a local Asian restaurant make that was like Sesame Chicken, but with tofu. If tofu is prepared right, it can be really tasty.

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