What kind of tofu should I use for this recipe?

Use firm or extra-firm tofu, drained and pressed, then cut into large cubes to hold its shape during the long slow cooking process.

How can I make this recipe gluten-free?

To make this dish gluten-free, simply substitute the dark soy sauce in the caramel sauce with tamari.

Can I use different vegetables?

While the recipe specifies Chantenay carrots and fine green beans, you can experiment with other slow-cooker friendly vegetables like bell peppers or broccoli florets, adding them later if they cook faster.

How should I store leftover Vietnamese Caramel Tofu?

Store any leftover caramel tofu and carrots in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

11 years ago

Slow Cooker Vietnamese Caramel Tofu and Carrots
[Vegan]

NT By: Natalie Tamara

Author Bio

Natalie Tamara blogs over at The Tofu Diaries, where she shares plant-based recipes, travel tales,... Read More

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A bowl of Slow Cooker Vietnamese Caramel Tofu and Carrots, garnished with fresh coriander and a scoop of tangy pickled bean sprouts, served with white rice.

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Slow Cooker Vietnamese Caramel Tofu and Carrots [Vegan]

This dish is a showstopper, and it couldn't be easier to make. Both sweet and aromatic, tofu is ideal as it absorbs the flavors beautifully. Serving it with fresh coriander, pickled bean sprouts and rice balances the dish and prevents it from being too sweet (which it might be if... Read More

Ingredients You Need for Slow Cooker Vietnamese Caramel Tofu and Carrots [Vegan]

Tofu:

14 ounces tofu, drained, pressed and cut into large cubes
1 white onion, sliced
Scant 1 cup Chantenay carrots, cut into halves lengthways (otherwise just use plain carrots)
Scant 1 cup fine green beans
1 lemongrass stalk, bruised and cut in half
Fresh coriander to serve

Caramel Sauce:

Scant 3/4 cup light muscovado sugar
2 tablespoons water
1 teaspoon dark soy sauce (for gluten-free variation, use tamari)
Juice of 1 lime

Pickled Bean Sprouts:

Handful fresh bean sprouts
1 tablespoon rice wine vinegar
Chili flakes

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How to Prepare Slow Cooker Vietnamese Caramel Tofu and Carrots [Vegan]

First, create the caramel sauce. Heat the sugar and water over a medium heat – for best results use a stainless steel pan so you can gauge the color better. Stir well until the sugar has fully dissolved.
Turn the heat up high, without stirring, so the sugar boils and turns a golden brown color without burning. Remove from the heat and add the soy sauce and lime juice – do this immediately as it halts the cooking process.
Put all of the ingredients into the slow cooker and pour over the caramel sauce. Cook on low for eight hours. If possible, stir halfway. Once it is cooked, transfer to the hob and cook on a high heat for a few minutes to allow the sauce to thicken. Remove the lemongrass. Sprinkle with fresh coriander leaves, top with a scoop of pickled bean sprouts, and serve with rice.
For the pickled bean sprouts, simply coat them in the vinegar and chili flakes and leave to stand for around twenty minutes for the vinegar to absorb. Drain and they are ready to use.

Notes

It’s essential to press the tofu before using it in this dish. To do so, simply drain the block, wrap well with kitchen roll, and place a heavy cookbook or pan on top. Leave this for at least ten minutes but ideally around an hour. Unwrap and it’s ready to use. By removing more of the liquid, this makes the tofu firmer so it will keep its shape in the slow cooker.