Slow Cooker Vegetarian Mapo Tofu | Recipe Cart | Recipe Cart

Name: Slow Cooker Vegetarian Mapo Tofu | Recipe Cart | Recipe Cart
Total time: 16 min
Ingredients: 1 (about 14-ounce) package firm tofu, drained, pressed (see Recipe Notes), and cubed into 1/2-inch pieces; 3 tablespoons low-sodium soy sauce; 2 tablespoons rice vinegar or apple cider vinegar; 3 tablespoons tomato paste; 1 1/2 tablespoons black bean garlic sauce; 1 to 2 teaspoons red chili garlic paste, to taste; 1/2 teaspoon ground Sichuan pepper or red pepper chili flakes (optional); 1 teaspoon packed brown sugar; 1 cup plus 2 tablespoons water, divided; 2 teaspoons cooking oil; 3 cloves garlic, minced; 2 to 3 teaspoons grated peeled fresh ginger; 6 dried shiitake mushrooms, soaked, drained, and sliced; 2 tablespoons cornstarch; 1/2 cup fresh or thawed frozen green peas; 1/2 cup fresh or thawed frozen cubed carrots; 1 1/2 teaspoons toasted sesame oil; Cooked rice, for serving

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Typically made with ground pork, this plant-based version swaps in shiitake mushrooms for a lighter dinner option with just as much umami flavor.

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Ingredients

1 (about 14-ounce) package firm tofu, drained, pressed (see Recipe Notes), and cubed into 1/2-inch pieces
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar or apple cider vinegar
3 tablespoons tomato paste
1 1/2 tablespoons black bean garlic sauce
1 to 2 teaspoons red chili garlic paste, to taste
1/2 teaspoon ground Sichuan pepper or red pepper chili flakes (optional)
1 teaspoon packed brown sugar
1 cup plus 2 tablespoons water, divided
2 teaspoons cooking oil
3 cloves garlic, minced
2 to 3 teaspoons grated peeled fresh ginger
6 dried shiitake mushrooms, soaked, drained, and sliced
2 tablespoons cornstarch
1/2 cup fresh or thawed frozen green peas
1/2 cup fresh or thawed frozen cubed carrots
1 1/2 teaspoons toasted sesame oil
Cooked rice, for serving