This easy and fragrant Slow Cooker Tofu and Vegetables in Coconut Broth is a quick and nutritious meal perfect for busy days. With creamy coconut milk, tender vegetables, and tofu puffs, it’s a comforting dish that can be customized with simple ingredients you already have in your pantry.

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Recipe Ingredients

• ½ bunch of coriander (cilantro), (optional)
• 10 cm (4 inches) piece lemongrass stalk, white part only, cut in half lengthways and crushed with a wooden spoon or rolling pin
• 3 kaffir lime leaves, scrunched up
• 2 garlic cloves, crushed or finely chopped
• 1 French shallot, finely chopped
• 5 cm (2 inch) piece fresh ginger, peeled and finely grated
• 400 g (14 oz) butternut pumpkin (squash), peeled and seeded, cut into 1 cm (½ inch) dice
• 400 ml (14 fl oz) tin coconut milk, shaken
• 500 ml (17 fl oz/2 cups) good-quality vegetable stock
• 2 x 400 g (14 oz) tins of chickpeas, drained and rinsed
• 100 g (3½ oz) green beans, ends trimmed, cut into 2 cm (¾ inch) lengths
• 1 lime
• 2 tablespoons soy sauce
• 1 teaspoon white or brown sugar
• 100 g (3½ oz) snow peas (mangetout), ends trimmed, thinly sliced
• 200 g (7 oz) tofu puffs, cut in half
• 200 g (7 oz) egg noodles (optional)
• 1 long red chilli, thinly sliced (optional)

How To Make Slow Cooker Fragrant Tofu And Vegetables In Coconut Broth

1. Prepare the Slow Cooker Broth: Pick the leaves from the coriander (if using) and set aside for serving. Finely chop the stems. Place the coriander stems, lemongrass, lime leaves, garlic, shallot, ginger, pumpkin, coconut milk, vegetable stock, and chickpeas into the slow cooker. Set the cooker to low and cook for 3 hours.
2. Prepare the Beans and Noodles: With 15 minutes left on the slow cooker, put the green beans into a heatproof bowl and cover them with boiling water. Let them sit for 10 minutes. If you’re using egg noodles, cook them according to the package instructions at this point. Juice half the lime and cut the remaining half into wedges.
3. Mash the Pumpkin and Add the Beans: Briefly mash the pumpkin into the broth, then return the lid. Drain the beans well and add them to the slow cooker, along with the soy sauce, lime juice, sugar, and snow peas. Let it cook for another 5 minutes, and taste the broth, adjusting with more soy sauce or sugar if needed.
4. Add Tofu Puffs: Remove the lemongrass and lime leaves, if possible. Add the tofu puffs to the broth and stir once to cover them, heating them through.
5. Serve: Divide the noodles (if using) into deep bowls, and ladle the fragrant broth over them. Scatter the coriander leaves on top and serve with sliced red chilli on the side for those who enjoy some heat.

Recipe Tips

• Use fresh lemongrass: Fresh lemongrass adds a bright, authentic flavor to the broth. Crush it well to release all the fragrance.
• Don’t skip the lime leaves: Kaffir lime leaves give a unique citrusy taste that enhances the broth’s flavor.
• Adjust the soy sauce and sugar: Taste the broth before serving and adjust the seasoning by adding more soy sauce or sugar for a perfect balance of salty and sweet.
• Prep the tofu puffs carefully: Cut tofu puffs in half before adding to the broth so they can soak up the flavors and stay tender.
• Make sure to drain the green beans well: Drain the beans after soaking to avoid adding extra water to the broth, keeping it rich and flavorful.

Recipe FAQs and Variations

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• Slow Cooker Fragrant Chickpea Curry With Lemon & Coriander Rice
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