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!


  • 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¬†


  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. 
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