Ingredients
Units
Scale
- 400 g firm tofu, diced
- 1 large brown onion, diced
- 1 eggplant fresh, diced
- 1 red capsicum (pepper), deseeded and thinly sliced
- 3/4 cup smooth peanut butter (natural)
- 1/3 cup soy sauce, salt reduced (or tamari for GF option)
- 1 tbsp sriracha (optional)
- 400 ml tin coconut milk
- 1 lime, juiced
- 1/2 cabbage chinese wombok, shredded
- 250 g rice noodle sticks, cooked
Instructions
- Whisk the peanut butter, soy sauce, sriracha, coconut milk, lime juice and ½ cup water in the slow cooker bowl until smooth. Then add in the tofu, brown onion, eggplant and capsicum. Cook on low for 4-5hrs.
- In the last 20 min of cooking, soak the rice noodles in boiling water for 10 mins and then drain and stir the noodles and wombok through the tofu mix.
Notes
- Best to freeze this dish without the rice noodles mixed through!
- Sriracha adds a delicious spice, if serving it up to kids mix the sriracha through at the end.
- You can easily swap the tofu for another protein like chicken strips.
- If you can’t find wombok, just use a coleslaw mix (without the dressing).
- If you want to add meat, chicken would work well here.
- Pregnancy: Store leftovers in the fridge in an air-tight container as soon as possible or within 2 hours. Eat leftover foods within 24 hours and reheat foods to ‘steaming’ hot.
- Prep Time: 5 mins
- Cook Time: 5 hrs