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.