Tofu in Black Bean Sauce (slow cooker)

Continuing the run of tofu dishes in the slow cooker, this week it’s going to be in Black Bean Sauce.


  • 1 pack firm tofu, drained
  • 4 cups fresh vegetables (e.g. 2 peppers, carrots, and broccoli)
  • 0.5 white onion, chopped
  • 1 Tbsp corn starch

for the sauce

  • 2 cans of black beans, undrained
  • 2 tbs. peanut oil
  • 2 tbs. soy sauce
  • 1/2 tsp freshly grated orange rind
  • 2 tsp. fresh ginger root, grated
  • 1/2 tsp. oregano
  • 1 tsp. cumin
  • 1/8 tsp. red pepper flakes
  • 2 tbs. rice vinegar or sherry
  • 1 tsp. sugar
  • 1 garlic clove, minced

to serve

  • rice


  1. drain the tofu
  2. To make the sauce: Heat a pan & add the oil. When it’s hot add the garlic and the beans.
  3. Stir fry the mixture quickly for about 10 seconds.
  4. Add the soy sauce, grated orange rind, grated ginger root, oregano, cumin, red pepper flakes and rice vinegar and cook the mixture until the sauce thickens, about a minute.
  5. fry the tofu – it should get a really nice crispy coating
  6. While the tofu is cooking, chop your onion & vegetables and add to the slow cooker.
  7. When the tofu is done, add it to the slow cooker.
  8. Then pour the sauce on top of the tofu and vegetables.
  9. Cover and cook on low for about 3 hours.
  10. Serve with rice

Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Main Meal, Slow Cooker, Vegan, Vegetarian

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