Slow Cooker Tofu with Pineapple and Walnuts

This sweet and tangy dish is great with rice.

Serves: 4Hands-on: 15 minutesTotal: 4 hours 45 minutesDifficulty: Easy

Serves: 4


  • 12 oz. extra-firm tofu, cubed
  • ¼ cup rice vinegar
  • 3 Tbsp. water
  • 1 Tbsp. brown sugar
  • 1 Tbsp. gluten-free tamari
  • 1 Tbsp. pineapple juice
  • 1 tsp. grated fresh ginger
  • ¾ cup pineapple chunks
  • 1 cup snow peas, ends trimmed
  • 1 cup walnut halves, toasted
  • 3 scallions, sliced thin on the bias


  • Spray a nonstick skillet with cooking spray. Sauté the tofu until lightly browned on each side. Add to a 4-quart slow cooker.
  • In a small bowl, whisk together the vinegar, water, brown sugar, tamari, pineapple juice, and ginger until the sugar fully dissolves. Pour into the slow cooker over the tofu.
  • Stir in the chunks of pineapple, snow peas, and walnut halves. Cover and cook on low for 4 hours. Remove the lid and cook on low for 30 more minutes. Serve with sliced scallions.