| Ingredient |
Amount |
Calories |
| Broccoli, raw |
142g |
48kcal |
| Carrots, raw |
128g |
52kcal |
| Pasta dry |
226.8g |
841kcal |
| Honey |
14g |
43kcal |
| Peas |
504g |
423kcal |
| Ginger root |
6g |
5kcal |
| Garlic |
9g |
13kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
14.5g |
5kcal |
| Vegetable broth |
172.66666666494g |
9kcal |
| Onions, yellow, raw |
110g |
42kcal |
| Oil, sesame, salad or cooking |
13.6g |
120kcal |
| Soy sauce made from soy and wheat (shoyu), low sodium |
49.7g |
28kcal |
| Sauce, oyster, ready-to-serve |
54g |
28kcal |
| Tofu, extra firm, prepared with nigari |
397g |
330kcal |
| Rice, wine |
28.7g |
38kcal |
Recipe Instructions:
Ingredients
1 yellow onion (about 8 ounces), thinly sliced
2 cups fresh broccoli florets (from 1 head broccoli)
1 cup diagonally sliced carrots (about 4 1/2 ounces)
1 (8 ounce) package fresh snow peas, trimmed
⅔ cup unsalted vegetable stock
¼ cup sliced scallions (from 2 scallions)
3 tablespoons lower-sodium soy sauce
3 tablespoons oyster sauce
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
1 tablespoon sesame oil
2 teaspoons honey
3 garlic cloves, minced (about 1 tablespoon)
8 ounces uncooked whole-wheat linguine
1 (14 ounce) package extra-firm tofu, drained
Directions
Place the onions, broccoli, carrots, and snow peas in a 4- to 5-quart slow cooker. Whisk together the stock, scallions, soy sauce, oyster sauce, vinegar, ginger, oil, honey, and garlic; pour over the vegetables in the slow cooker. Cover and cook on LOW until the vegetables are tender, 2 to 3 hours.
Meanwhile, cook the pasta to al dente according to the package directions. Drain well.
Place the tofu on several layers of paper towels; cover with additional paper towels. Press to absorb the excess moisture; cut into 1/2-inch cubes.
Add the tofu and the hot cooked linguine to the slow cooker, stirring to combine.
