Slow Cooker Vegetable Tofu Thai Stew

Ingredients

• 1 (13.5 ounce) can light coconut milk
• 1 cup water
• 3 tablespoons red curry paste
• 3 garlic cloves, finely chopped (about 1 tablespoon)
• 2 teaspoons finely chopped lemongrass
• 10 ounces small cauliflower florets (about 2 1/2 cups)
• 3 small carrots, peeled and cut diagonally into 1/4-inch-thick slices (about 2 cups)
• 1 medium red onion, cut into 1/2-inch wedges and separated (about 1 1/2 cups)
• 1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices (about 2 cups)
• 1 (14 ounce) package package extra-firm tofu, drained
• 1 tablespoon canola oil
• 1 tablespoon light brown sugar
• ¼ teaspoon kosher salt
• ¼ cup fresh cilantro leaves
• 2 tablespoons chopped roasted unsalted peanuts

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