Ingredients
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1 yellow onion (about 8 ounces), thinly sliced
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2 cups fresh broccoli florets (from 1 head broccoli)
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1 cup diagonally sliced carrots (about 4 1/2 ounces)
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1 (8 ounce) package fresh snow peas, trimmed
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⅔ cup unsalted vegetable stock
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¼ cup sliced scallions (from 2 scallions)
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3 tablespoons lower-sodium soy sauce
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3 tablespoons oyster sauce
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2 tablespoons rice vinegar
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1 tablespoon minced fresh ginger
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1 tablespoon sesame oil
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2 teaspoons honey
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3 garlic cloves, minced (about 1 tablespoon)
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8 ounces uncooked whole-wheat linguine
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1 (14 ounce) package extra-firm tofu, drained
Directions
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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.
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Meanwhile, cook the pasta to al dente according to the package directions. Drain well.
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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.
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Add the tofu and the hot cooked linguine to the slow cooker, stirring to combine.
