Step 1

Place the onions, broccoli, carrots, and snow peas in a 4- to 5-quart slow cooker. Whisk together the stock, scallions, soy sauce, oyster sauce, vinegar, ginger, oil, honey, and garlic; pour over the vegetables in the slow cooker. Cover and cook on LOW until the vegetables are tender, 2 to 3 hours.

Step 2

Meanwhile, cook the pasta to al dente according to the package directions. Drain well.

Step 3

Place the tofu on several layers of paper towels; cover with additional paper towels. Press to absorb the excess moisture; cut into 1/2-inch cubes.

Step 4

Add the tofu and the hot cooked linguine to the slow cooker, stirring to combine.