This easy make-ahead recipe is great hot with rice, or serve it cold over noodles tossed with sesame oil for a workday lunch.
Special Diets:
Method
Wrap tofu in several layers of paper towels, and arrange tofu on plate.
Cover tofu with another plate or heavy can and let sit for a few minutes to remove as much liquid as possible. Repeat as needed.
Unwrap tofu, discarding paper towels.
Cut tofu into 3/4-inch-thick slices and place in the bottom of a slow cooker, keeping them in one layer if possible.
Cut tofu into 3/4-inch-thick slices and place in the bottom of a slow cooker, keeping them in one layer if possible.
Sprinkle with salt and drizzle with gochujang.
Cover and cook on low for 6 hours or on high for 3 hours.
Add spinach, cover and cook on low until spinach is just wilted, about 45 minutes.
Serve tofu with spinach and sprinkle with green onions.
Nutritional Info
Serving Size
Calories
290
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.