1 block firm tofu, frozen/thawed and largely diced
5 carrots, thickly sliced
2 onions, chopped
2 cloves garlic, minced
1 1/4 cups water
3/4 cups smooth peanut butter
1/4 cup tamari
1/2 teaspoon ginger
1/4 teaspoon hot pepper flakes

1 cup frozen peas
1 teaspoon white wine vinegar
2 green onions, sliced
1/2 cup chopped unsalted peanuts

Mix all ingredients in slow cooker, except peas, vinegar, green onions and peanuts. Cook on low for 4-6 hours.

Add peas, green onions and vinegar and cook another 10 minutes. Serve over rice, garnished with green onions and peanuts.