Recipe: Slow Cooker Chinese Hot Pot with Tofu

SLOW COOKER CHINESE HOT POT WITH TOFU

"Hot in temperature and flavor, this vegetarian version of the classic Chinese soup is fragrant and delicious. I like to add some cooked rice at serving time for a substantial one-dish meal."

1 small yellow onion, chopped
1 large carrot, halved lengthwise and thinly sliced on a
diagonal
1 rib celery, thinly sliced on a diagonal
1 (6 ounce) can sliced water chestnuts, drained
2 cloves garlic, finely minced
1 teaspoon fresh ginger root, peeled and grated
1/4 teaspoon red pepper flakes (or to taste)
5 1/2 cups vegetable stock
1 tablespoon tamari soy sauce (or other soy sauce)
8 ounces extra firm tofu, drained and diced
4 ounces fresh shitake mushrooms, stemmed and caps thinly
sliced
1 ounce snow peas, strings trimmed and cut into 1-inch pieces
3 scallions, chopped
1/2 teaspoon toasted sesame oil (or Chinese hot oil)

In a 4 quart slow cooker, combine the onion, carrot, celery, water chestnuts, garlic, ginger, and red pepper flakes. Add the stock and tamari.

Cover and cook on LOW for 8 hours. About 20 minutes before serving, add the tofu, mushrooms, snow peas, and scallions. Drizzle on the sesame oil, cover, and cook until the mushrooms and snow peas are tender. Serve immediately.

Makes 4 servings
Source: Fresh from the Vegetarian Slow Cooker by Robin Robertson