Gooey Slow Cooker Asian Fusion Seafood & Tofu with Spinach: Better Than Takeout Meal Prep Wonder!
A rich, savory slow cooker dish that combines tender shrimp and scallops with silky tofu and fresh spinach in a glossy, aromatic Asian-inspired sauce. This meal prep wonder is a healthier, more flavorful alternative to takeout.
Ingredients
Ingredients
- 1 lb shrimp peeled and deveined, tails on or off
- 1 lb scallops patted dry, side muscle removed
- 14 oz extra firm tofu pressed and cut into 1-inch cubes
- 6 cups fresh spinach roughly chopped
- 1/2 cup low-sodium soy sauce or tamari for gluten-free
- 1/4 cup hoisin sauce ensure no alcohol in ingredients
- 2 tbsp rice vinegar unseasoned
- 1 tbsp sesame oil toasted
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tsp cornstarch dissolved in 1 tbsp cold water
- 1 cup chicken or vegetable broth low sodium
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight. Make-Ahead: Prepare the sauce and press the tofu a day ahead. For best results, add the seafood and spinach during the last hour of cooking to prevent overcooking. Substitutions: Use firm tofu or tempeh. For a vegetarian version, use vegetable broth and omit the seafood, adding extra tofu or mushrooms. Serving Suggestion: Serve with steamed jasmine rice or cauliflower rice for a low-carb option. A side of quick-pickled cucumbers adds a refreshing crunch.