Treat yourself to this easy, tasty dinner that you can make any weeknight! This slow-cooker recipe serves up noodles and tofu that cook long and slow in an infusion of Asian-inspired flavors. It’s no mess and no fuss for a busy life that wants to eat right.
How To Make Healthy Crockpot Soba Noodles
Prep:
10 mins
Cook:
6 hrs
Total:
6 hrs 10 mins
Ingredients
- 14 oz. tofu, cubed firm
- 6 oz. Japanese soba noodles, uncooked
- 8 oz. mushrooms, sliced
- 3 garlic cloves, minced
- ½ cup hoisin sauce
- 2 tbsp. cornstarch
- 3 tbsp. rice vinegar
- ¼ cup soy sauce
- 1 tbsp. fresh ginger, minced
- 1 tsp. sesame oil
- 1 small red chili pepper, chopped
Instructions
- In a crockpot, mix together the hoisin sauce, soy sauce, ginger, garlic, sesame oil, cornstarch and 1/2 cup water.
- Add in the tofu, and turn to coat.
- Cover and cook for about 6 hours on low heat.
- About 20 to 30 minutes before serving, cook soba noodles according to package directions, adding the mushrooms into the boiling water during the last few minutes of cooking.
- Drain and divide equally into 6 serving bowls.
- Stir in the rice vinegar.
- Spoon tofu and sauce over soba noodles and mushrooms, top with diced chilies and serve.
Nutrition
- Sugar: 7g
- :
- Calcium: 102mg
- Calories: 245kcal
- Carbohydrates: 40g
- Cholesterol: 1mg
- Fat: 5g
- Fiber: 2g
- Iron: 2mg
- Potassium: 250mg
- Protein: 13g
- Saturated Fat: 1g
- Sodium: 1140mg
- Vitamin C: 1mg
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