Snack Girl

Name: Snack Girl
Ingredients: 4 scallions, minced; 1 pound extra-firm tofu, cut into ½ inch slices; ¼ cup hoisin sauce; 2 tablespoons miso paste; 1 teaspoon agave nectar or honey; 1 teaspoon rice vinegar; ¼ teaspoon ground ginger or ½ teaspoon fresh ginger, grated; ½ teaspoon Asian chili paste such as Sriracha sauce; 2 tablespoons water

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snack-girl.com

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Servings: 4

Cost: $4.53 /serving

Author : JuliePatCherylBarbLIFortunaCsallyjrwjacquelyn Wadegmail loginKathrynIFortunaMaryLauraSnack GirlToni FiedlerIFortunaSnack GirlPatticakeRitaDolores

Ingredients

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4 scallions, minced1 pound extra-firm tofu, cut into ½ inch slices¼ cup hoisin sauce2 tablespoons miso paste1 teaspoon agave nectar or honey1 teaspoon rice vinegar¼ teaspoon ground ginger or ½ teaspoon fresh ginger, grated½ teaspoon Asian chili paste such as Sriracha sauce2 tablespoons water

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Instructions

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Step 1

Spray a 5 or 7-quart slow cooker with non-stick spray. Spread scallions in a thin layer on the bottom of the insert and layer the tofu on top. In a medium sized bowl, mix hoisin, miso, agave nectar, rice vinegar, ginger, chili paste and water. Using a spoon or brush, put all of the miso mixture on top of the tofu. Cover and slow cook on low for 4 hours. Serve with sauce from bottom of pot.

Step 2

This keeps well in the fridge for a week. I would not freeze it.