Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
You start off this dish by frying cubes of cornstarch-tossed tofu in butter. Once the tofu develops a bit of a crust, you put it in the slow cooker, then pour in a sauce made of orange juice, soy sauce, garlic and honey. Then you top everything off with broccoli florets and cook it, on low, for 3 to 5 hours.
When I took the lid off my slow cooker 3 hours after starting this dish, I was greeted by gray broccoli and chewy tofu in a tasteless, congealed sauce. I’m still agoggle at how a dish made from such flavorful ingredients (okay, maybe not the tofu but orange juice! soy sauce! garlic!) could turn out so, so wrong. I dumped the entire dish into the trash and made some frozen garlic chicken pasta from a store that rhymes with “bostco.”
Just thinking about this dish makes me want to gag a little bit.
Here’s the link to the recipe on O’Dea’s blog: http://crockpot365.blogspot.com/2008/04/crockpot-honey-and-orange-tofu-recipe.html