Slow-Cooker Vegetable & Tofu Thai Stew Recipe

Ingredients For Slow-Cooker Vegetable & Tofu Thai Stew Recipe

• 1 can Light coconut milk
• 1 cup Water
• 3 tablespoon Red Curry Paste
• 3 Garlic Cloves, Finely Chopped
• 2 teaspoon Finely chopped lemongrass
• 10 ounce Small cauliflower florets
• 0.25 inch 3 small carrots, peeled and cut diagonally into thick slices
• 0.5 inch 1 medium red onion, cut into wedges and separated
• 0.5 inch 1 medium zucchini, halved lengthwise and cut into thick slices
• 1 Package package extra firm tofu, drained
• 1 tablespoon Canola oil
• 1 tablespoon Light brown sugar
• 0.25 teaspoon Kosher salt
• 0.25 cup Fresh cilantro leaves