Step 1

Spray a 5 or 7-quart slow cooker with non-stick spray. Spread scallions in a thin layer on the bottom of the insert and layer the tofu on top. In a medium sized bowl, mix hoisin, miso, agave nectar, rice vinegar, ginger, chili paste and water. Using a spoon or brush, put all of the miso mixture on top of the tofu. Cover and slow cook on low for 4 hours. Serve with sauce from bottom of pot.

Step 2

This keeps well in the fridge for a week. I would not freeze it.