
Baking
57 recipes

I am loving the Women's Weekly Slow-cooker Comfort Food Recipe book where I have based this recipe from. This is one of my favourite dinners - you literally throw it all in the slow-cooker and it will mingle all the flavours, and ta-da!
This meal is just too easy and painless.
This cut of pork, the scotch fillet, tenderises beautifully, and I love that there is no need to fry in advance to get the meal under way. The first fry is the tofu – which could even omit if you are too tired to bother - it does soak up the sauce beautifully though and helps the dish go further.
You could add it when you reheat your leftovers otherwise.
Serves 4.DF. Freezes well.
Pictured: Slow cooker pork and tofu satay stew
Place pork, red onion, garlic, ginger, capsicum, satay sauce mix (or canned sauce), soy sauce, chilli, brown sugar and peanut butter (if using a spice mix, not canned) into the slow cooker. Cook covered, on low, for 4 hours.
Cook a further 10 minutes on high, uncovered until the sauce thickens slightly.
While the stew is in its final stage of cooking, cut the tofu into 2cm dice, and pan fry in a good glug of oil until browned on all sides – add this to the stew. Then add the lime juice and green onions.
Serve hot with your favourite, fluffy rice (quinoa would work too), extra chillies and lime juice.