Coconut Basil Tofu in Slow Cooker

Ingredients

1 package, firm tofu (cut into large strips)
4 cups bok choy (baby bok choy if available)
1 medium onion, sliced into large chunks
8 oz mushrooms, sliced
1 can light coconut milk
1 cup low sodium vegetable broth
3 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 1/2 Tbsp fish sauce
3/4 cup fresh basil
1 1/2 Tbsp fresh ginger
1 tsp red pepper flakes
1 Tbsp coconut palm sugar
1/4 cup cornstarch
1/4 tsp salt


Instructions:

(1) Set slow cooker to cook at high

(2) Add coconut milk, vegetable broth, soy sauce, fish sauce, rice wine vinegar, garlic, basil, and ginger to the slow cooker.  Stir ingredients well.

(3)  Add tofu, bok choy, onion, and mushrooms.  Mix in coconut palm sugar and red pepper flakes.  Stir to coat with sauce.

(4) Cook on high for 3 hours.

(5) Add cornstarch and cook for 1 additional hour on low setting.

(6) Serve with rice