Sassy Sesame Tofu – Vegan Under Pressure
- 2 teaspoons toasted sesame oil
- 1 medium yellow white, or sweet onion, sliced from top to bottom to equal about 2 cups
- 1 carrot peeled and cut on the diagonal into ½-inch pieces
- 1 cup diced peeled sweet potato
- 3 cloves garlic minced
- 2 tablespoons sesame seeds
- 1 pound extra firm tofu cut into 1-inch cubes
- 1 to 2 tablespoons tamari
- 1 tablespoon rice vinegar
- 1/3 cup vegetable stock
- 2 cups sugar snap or snow peas cut in half
- 2 tablespoons Sweet and Spicy Red Pepper Sauce or sriracha
- 2 tablespoons tahini optional, for a richer dish
- 2 tablespoons chopped scallion for garnish
- Heat a stovetop pressure cooker over medium heat or set an electric pressure cooker to sauté; add the sesame oil if using. Add the onion, carrot, and sweet potato and sauté for 2 minutes. Add the garlic and 1 tablespoon of the sesame seeds and sauté for mother minute. Add the tofu, tamari, vinegar, and stock.
- Lock the lid on the cooker. Bring to high pressure and cook for 3 minutes (set your electric pressure cooker to cook for 3 minutes on high pressure). Quick release the pressure. Carefully remove the lid, tilting away from you.
- Add the peas and lock the lid back on. Bring to low pressure; cook for 1 minute. (If you do not have a low pressure option, lock the lid on and let sit for 2 to 3 minutes.) Quick release the pressure. Remove the lid, carefully tilting away from you.
- Stir in the pepper sauce and tahini, if using. Garnish with the remaining 1 tablespoon sesame seeds and the chopped green onions and serve.
- Variations: Use broccoli florets or 1-inch pieces of green or wax beans instead of the peas. Cook at low pressure for 2 minutes with a quick release.