Inspired by Robin Robertson’s vegan slow cooker recipe for braised tofu in the slow cooker. I wanted to make an Asian stir fry but less…you know…fried. Her recipe called for hoisin sauce which is normally loaded with sugar & salt. So I did some research and decided to make my own:
1/4 cup low-sodium tamari
2 T almond butter (or peanut butter or cashew butter)
1 T rice vinegar
1 tsp sesame oil
1 tsp sriracha
1 tsp maple syrup
1 clove garlic, minced
1 lb sprouted tofu
Minced ginger to taste
1 T miso paste
1-2 T water to achieve desired consistency.
2 small heads broccoli
2 Red bell peppers
4-8 oz shiitake mushrooms
2 heads baby bok choy
Most hoisin sauces are much sweeter so add more maple syrup if you like up to 1 T but I watch my sugar.
Whisk it all all together. Ta da!
Press your tofu, then spray the slow cooker with a little oil. Lay some thinly sliced tofu on the bottom.
Start with your hoisin, add the minced ginger, miso paste and water (whisk thoroughly) and pour it over the tofu to completely cover. Cook on low for 2 hours.
Then flip the tofu slices and add your veggies on top and cook on low for 2 more hours.
Serve with brown rice.