Recipes
Slow Cooked Vegan Mapo Tofu
4-6 servings
more than 2 hours
Easy
INSTRUCTIONS
- Take frozen peas out of the freezer and set side.
- 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.
- Add tofu to the bowl and gently mix with the sauce.
- Select SAUTE- MEDIUM, set the time to 10 minutes. Press START.
- Add oil into the pot.
- When the oil starts to sizzle, Sauté garlic, ginger, mushrooms, and carrots for 3 minutes until fragrant and carrots are softer.
- Press CANCEL.
- Add tofu-sauce mixture slowly in the pot.
- Close the lid.
- Select LOW COOK-HIGH and set the time to 3 hours. Press START. Make sure pressure release is on VENT.
- Mix cornstarch with 2 tbsp of cold water.
- After 2 hours, add peas and cornstarch.
- Drizzle sesame oil on top before serving.
Share:
About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
View All Instant's Recipes
