2-3stalks broccolistalks only; reserve florets for another use
2medium zucchinicut into 1/2-inch cubes
1/2large red or green bell peppercut into 1-inch squares
18-ounce cansliced water chestnuts
Cut the tofu into 1/2-inch thick slices. Place them on a few paper towels and cover them with 2 or 3 more. Press lightly to remove some of the moisture from the tofu. Cut the slices into triangles or other shapes.
Heat a non-stick skillet until hot, and place the tofu slices in it. Brown well on both sides. When they are done, place them in a crockpot that has been sprayed with non-stick spray. (If you avoid all oil, try lining the crockpot with parchment paper.) Set the crockpot to high heat and cover.
Using the same skillet, sauté the onions, garlic, and ginger until the onion softens, about 3 minutes. Add the remaining ingredients and heat, stirring, until bubbly. Pour the sauce over the tofu and stir well to combine. Replace the cover and cook on high for 3 hours.
Prepare the broccoli stalks by trimming off the tough ends and peeling off the outer skin. Slice into 1/4-inch thick rounds. After the tofu has cooked for 3 hours, add the broccoli and other vegetables. Stir well to combine and cover tightly. Cook for about 1 more hour. Vegetables should be tender but not over-cooked. Serve over brown rice. Makes 3-4 servings.
Cooking options: If you need to cook the tofu for a longer time, set the cooker on low and add 2 or 3 more tablespoons of water to the sauce. Cook for about 5-6 hours before adding the vegetables. Turn the heat up to high once the veggies are added. Note: This is not a good option for larger crockpots because the volume of food is too low.To cook this in the oven, preheat to 375 F and put the tofu and sauce into a non-metal baking dish coated with cooking spray. Cook for 30 minutes before adding the vegetables. Cover and cook for about 15 more minutes, until vegetables are just tender. Try using frozen and defrosted tofu and skip the pan-frying.