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Slow Cooked Vegan Mapo Tofu

Slow Cooked Vegan Mapo Tofu

This recipe for mapo tofu looks gorgeous! We simplified this 3 hours Vegan Instantpot recipe into a 30 minutes flavorful meal in VITACLAY with quality ingredients! The most ingredients are fine but we substitute some not so favorite ingredients into more nutritious ingredients. Check this out!
     

Ingredients:

  • 14 oz tofu extra firm, medium diced
  • 8 fresh or dry Shiitake Mushrooms soaked, drained and small-diced
  • 1/2 cup carrots small diced
  • 1/2 cup peas fresh or frozen
  • 3 garlic cloves large, minced
  • 1 1/2 tsp fresh ginger peeled and grated
  • 2 tbsp Black Bean Garlic Sauce
  • 2 tsp red curry paste
  • 1/4 cup organic tomato paste
  • 1/2 tsp chili flakes
  • 2 tbsp apple cider vinegar
  • 1/4 cup soy sauce or to taste
  • 1 tsp brown sugar
  • 2 tbsp olive oil
  • 11/2 cups vegetable stock unsalted
  • 1 1/2 tbsp arrowroot flour
  • Garnish: sesame oil and cilantro 

Directions:

  1. Add all ingredients in your vitaclay clay pot except peas and arrowroot flour.
  2. Set on Vita clay pot multicooker to cook on stew or fast for 30 minutes.
  3. Mix arrowroot flour with 2 tbsp of cold water.
  4. At the last 10 minutes of cooking, add fresh peas and let it continue to cook till the cooking cycle.
  5. Garnish with sesame oil and cilantro. 
Enjoy!
Image courtesy from instantpot.com

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