Slow Cooked Vegan Mapo Tofu
Servings Prep Time
4-6servings 15minutes
Cook Time
Servings Prep Time
4-6servings 15minutes
Cook Time
  • 14oz tofuextra firm, medium diced
  • 8 Dry Shitake Mushroomssoaked, drained and small-diced
  • 1/2cup carrotssmall diced
  • 1/2cup peasfrozen
  • 3 garlic cloveslarge, minced
  • 1 1/2tsp fresh gingerpeeled and grated
  • 2tbsp Black Bean Garlic Sauce
  • 2tsp red curry paste
  • 1/4cup tomato paste
  • 1/2tsp chili flakes
  • 2tbsp rice vinegar
  • 1/4cup soy sauce
  • 1tsp brown sugar
  • 2tbsp canola oil
  • 1 1/2cups vegetable stockunsalted
  • 1 1/2tbsp corn starch
  • sesame oiloptional
  1. Take frozen peas out of the freezer and set side.
  2. In a medium bowl, whisk tomato paste, red curry paste, black bean garlic sauce, rice vinegar, chili flakes, soy sauce, brown sugar, and vegetable stock together to form a sauce.
  3. Add tofu to the bowl and gently mix with the sauce.
  4. Select SAUTE- MEDIUM, set the time to 10 minutes. Press START.
  5. Add oil into the pot.
  6. When the oil starts to sizzle, Sauté garlic, ginger, mushrooms, and carrots for 3 minutes until fragrant and carrots are softer.
  7. Press CANCEL.
  8. Add tofu-sauce mixture slowly in the pot.
  9. Close the lid.
  10. Select LOW COOK-HIGH and set the time to 3 hours. Press START. Make sure pressure release is on VENT.
  11. Mix cornstarch with 2 tbsp of cold water.
  12. After 2 hours, add peas and cornstarch.
  13. Drizzle sesame oil on top before serving.