Prep time: 15 minutes, plus 2–3 hours in slow cooker
Serves 4 / This doesn’t look like much at the bottom of a big slow cooker, but it makes a rich and hearty meal served over brown basmati rice, and it’s easily doubled for a crowd. Prep tips: Be sure to use extra-firm tofu (traditional, not silken); softer tofu won’t stand up to slow cooking. If you want to give the tofu a crispy texture, lightly sear in a pan on medium-high heat with a generous amount of peanut or canola oil before adding it to the cooker.
1 13.5-ounce can light or regular coconut milk
1/3 cup smooth, unsweetened peanut butter
1 tablespoon grated fresh ginger
1 clove garlic, pressed
1 bunch scallions, thinly sliced (white and light green parts only)
3 teaspoons brown sugar
1/8 teaspoon cayenne
Juice of 1 large lime
1 tablespoon low-sodium soy sauce
1 pound extra-firm tofu, cut into 1-inch cubes
2 large handfuls prewashed baby spinach (about 2.5 ounces)
2 cups cooked brown basmati rice
1. Place first nine ingredients (coconut milk through soy sauce) in slow cooker. Stir well to combine. Place tofu cubes into sauce. Cook on low setting for 2–3 hours.
2. During last 15 minutes of cooking, place spinach in cooker. Periodically stir gently as leaves wilt to incorporate into tofu mixture. Salt and pepper to taste. Serve in bowls over rice.
PER SERVING: 479 cal, 48% fat cal, 26g fat, 9g sat fat, 0mg chol, 23g protein, 40g carb, 5g fiber, 275mg sodium
