Kung Po Tofu (slow cooker)

Continuing the run of tofu dishes in the slow cooker, this week it’s going to be in Kung Po sauce.


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

for the sauce

  • 1 tbsp seasoned oil
  • 1 small onion cut into chunks
  • 1 small green pepper, cut into chunks
  • 1 small carrot, cut into thin julienne strips
  • 2 tbsp soft brown sugar 
  • 1 tbsp low salt soy sauce
  • 3 tbsp rice vinegar
  • 1 tbsp tomato puree
  • 1 tsp chilli powder (or to taste)
  • 100ml low salt stock or water
  • 1 tbsp thin cornflour paste

to serve

  • rice


  1. drain the tofu
  2. To make the sauce:  Heat the oil, add the vegetables and stir fry for about 1 minute, then add add all the ingredients with the stock or water and bring to the boil. Add the cornflour paste gradually a little at a time to thicken the sauce to the desired consistency.  Resist the urge to make it too thick, it will reduce more in the slow cooker!
  3. Fry the tofu – it should get a really nice crispy coating
  4. While the tofu is cooking, chop your onion & vegetables and add to the slow cooker.
  5. When the tofu is done, add it to the slow cooker.
  6. Then pour the sauce on top of the tofu and vegetables.
  7. Cover and cook on low for about 3 hours.
  8. Serve with rice


Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Slow Cooker, Vegetarian

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