Slow Cooker Tofu with Anchovy Butter Glaze

Tofu is mostly water held in a protein gel, and everything about cooking it comes down to what you do with that water. Press some out and the block can take up flavor and hold its shape. Leave it in and the tofu dilutes whatever it sits in. Slow Cooker Tofu with Anchovy Butter Glaze uses that fact: pressed, thick-cut tofu braises gently in a savory broth, then a quick anchovy butter glaze and a short blast under the broiler gives it a glossy, browned finish.

A note on what is documented and what is a variation. Braised tofu made in a slow cooker is an established method, and anchovy butter is a well-known compound butter. Tofu paired with anchovies also appears in several Asian-style dishes. This recipe combines them: the tofu braises in the slow cooker, and the glaze is made on the stove at the end. It is not a traditional dish, and it is not vegetarian or vegan because of the anchovies.

Key Techniques: Pressing, Gentle Heat, and a Glaze Made Last

Slow cooker tofu takes about 2 and a half hours in total. Press extra-firm tofu for 20 minutes, braise the slabs on low for 2 hours until they are hot and savory through, then brush them with anchovy butter glaze and broil for 3 to 4 minutes until browned at the edges.

Tofu is already cooked when you buy it, so the slow cooker is not softening it the way it softens a tough cut of meat. It is warming the tofu and letting it absorb flavor from the broth. Longer is not better. After a few hours the exterior can turn spongy and the slabs start to crumble when you lift them. A pressed, thick slab, a low setting, and a single layer give the best texture.

The glaze is made at the end, on the stove, because butter and anchovy would turn greasy and dull if they sat in a slow cooker for hours. Anchovies are rich in glutamate. When warmed in butter, they melt into the fat and give a deep savory flavor rather than a fishy one.

Ingredients

This serves 4. Use a 6-quart (5.7L) oval slow cooker so the tofu can sit in a single layer.

For the Braised Tofu

• 2 blocks (14 oz / 400g each) extra-firm tofu
• 1 1/2 cups (360ml) low-sodium vegetable or chicken stock
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (21g) honey
• 3 garlic cloves, smashed
• 1-inch (2.5cm) piece fresh ginger, sliced
• 2 scallions, white parts only, cut into pieces

For the Anchovy Butter Glaze

• 4 tablespoons (57g) unsalted butter, divided
• 6 oil-packed anchovy fillets (about 20g), finely minced
• 2 garlic cloves, minced
• 1/4 teaspoon red chili flakes
• 1/4 cup (60ml) strained braising liquid
• 1 teaspoon honey
• 1 teaspoon lemon zest and 1 tablespoon (15ml) lemon juice
• 2 tablespoons (8g) chopped fresh parsley or the green parts of the scallions, for serving

How to Make Slow Cooker Tofu with Anchovy Butter Glaze

1. Drain the tofu. Wrap each block in a clean kitchen towel, set a heavy pan on top, and press for 20 minutes. The towel should be damp and the block should feel noticeably firmer.
2. Cut each block lengthwise into 4 slabs about 3/4 inch (2cm) thick. Pat each slab dry.
3. Whisk the stock, soy sauce, rice vinegar, and honey in the slow cooker insert. Add the garlic, ginger, and scallion whites.
4. Lay the tofu slabs in a single layer, slightly overlapping if needed. The liquid should come about halfway up the sides. Cover and cook on LOW for 2 hours, until the slabs are hot, a little darker on the surface, and smell savory and gingery. Check at 90 minutes, and do not stir.
5. Heat the broiler to high with a rack 15cm (6 inches) from the element. Line a rimmed baking sheet with parchment.
6. Lift the tofu out with a wide spatula, supporting each slab from below, and set it on the baking sheet. Strain 1/4 cup (60ml) of the braising liquid into a bowl.
7. Melt 2 tablespoons of the butter in a skillet over medium heat. Add the anchovies, garlic, and chili flakes and stir for 1 to 2 minutes, until the anchovies dissolve into the butter and the garlic smells fragrant but is not browned.
8. Pour in the strained liquid and the honey. Simmer for 3 to 4 minutes, until reduced by about half and glossy. Take the pan off the heat and swirl in the remaining 2 tablespoons butter, lemon zest, and lemon juice until smooth.
9. Brush the glaze over the tops of the tofu. Broil for 3 to 4 minutes, until the glaze bubbles and the edges turn golden brown. Watch closely, since the honey can burn. Scatter parsley over the top and serve.

Mastering Tofu Texture in a Slow Cooker

Three things decide the texture. The first is the type of tofu. Extra-firm holds together through heat and handling. Soft and silken tofu will fall apart. The second is thickness. Slabs thinner than 1/2 inch tend to turn leathery, and thicker than 1 inch take longer to absorb flavor. The third is time. Because the tofu is already cooked, the aim is to heat it through and let it take on flavor, not to cook it down.

One cue to look for is the surface. When the tofu is ready, the slabs feel firm but give slightly under a spoon, and the cut edges have turned a light caramel color from the soy. If the surface looks wrinkled and honeycombed, it has cooked too long.

Troubleshooting Common Problems

Problem: The tofu fell apart. Cause: it was soft, not pressed, or it cooked too long or was stirred. Solution: use extra-firm tofu, press it, cook for no more than 2 hours, and move it with a wide spatula.

Problem: The tofu was spongy. Cause: long cooking times and a lot of liquid can make the outside porous. Solution: cut the cooking time to 90 minutes, and keep the liquid at halfway up the slabs.

Problem: The glaze tasted fishy. Cause: the anchovies were not fully melted, or the pan was too hot. Solution: mince them very finely, keep the heat at medium, and stir until they disappear into the butter.

Problem: The glaze split or looked greasy. Cause: the butter was added over high heat. Solution: take the pan off the heat before swirling in the last butter, and add a spoonful of the braising liquid if it separates.

Variations, Substitutions, and Serving

Anchovy paste can stand in for fillets, at about 1 tablespoon. For a non-fish version, use white miso in the butter glaze, though the flavor will be different. Serve over steamed rice, with sauteed greens such as bok choy or spinach, and use the leftover braising liquid as a sauce.

Storage and Reheating

Refrigerate the tofu in an airtight container with a little of the braising liquid for up to 3 days. Reheat in a 160°C (325°F) oven for 10 to 12 minutes or in a skillet over medium-low heat, then brush with fresh glaze or warm leftover glaze in a pan. Freezing changes tofu’s texture to a chewy, sponge-like one, which some people like, but it is a different dish.

Nutritional Information

Values below are estimates per serving and will vary depending on exact brands and quantities used.

Frequently Asked Questions

Can you cook tofu in a slow cooker? Yes. Use extra-firm tofu, press it first, and cook it on low for a short time, since it is already cooked.

Will anchovy butter make the tofu taste fishy? Not when the anchovies are minced and melted into the butter. They add savory depth, similar to how Worcestershire sauce works in a sauce.

Is this dish vegetarian? No, because of the anchovies, and the chicken stock if you use it. Use vegetable stock and white miso in place of the anchovies for a vegetarian version.

The Short Version

Slow Cooker Tofu with Anchovy Butter Glaze works by respecting what tofu is: press it, heat it gently, handle it with care, and finish with a bold glaze made at the last minute. The slow cooker does the quiet part and the broiler finishes it.