Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon avocado oil (or use any oil of choice)
  • 1 teaspoon sesame oil
  • 1 small sweet onion (chopped)
  • 4-5 large garlic cloves (chopped)
  • 1 inch ginger (chopped)
  • 3/4 cup sliced white mushroom (from around 6 medium white mushrooms)
  • 1/2 cup carrots (cut into rounds, from 2 medium carrots)
  • 5 oz tofu, cubed (extra-firm, around 3/4 cup tofu cubes)
  • 1 tablespoon + 1 teaspoon thai red curry paste (or add more to taste)
  • 1 tablespoon tamari (or use soy sauce)
  • 1 teaspoon rice vinegar
  • 1 tablespoon brown sugar
  • 2.5 cups water (or vegetable broth)
  • salt (to taste)
  • 1/2 of 14 oz can coconut milk
  • 1 medium red bell pepper (sliced)
  • 1 lime (juice of)
  • 1-2 tablespoons chopped cilantro

Instruction

  • Before you start, press tofu with a heavy object for 15 to 20 minutes. This helps in getting rid of excess moisture. Then cut into cubes and set aside. 
  • Press the saute button and then press the adjust button to set saute to "less". 
  • Once it displays hot, add the avocado oil and sesame oil to the pot. Then add the onion, garlic and ginger and saute for 5 minutes until fragrant, stirring often.
  • Add mushrooms, carrots, and tofu followed by red curry paste, tamari, rice vinegar and brown sugar. Toss to combine everything together.
  • Add 2.5 cups water or vegetable broth and salt. Stir and close the pot with its lid.
  • Press the manual or pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.
  • Open the pot and press the saute button. Stir in the coconut milk. I added only 1/2 the can of coconut milk, you can add more.
  • Add the peppers. Also add the lime juice. Let the soup simmer for 2 minutes on saute. Add cilantro.
  • Serve this vegan thai curry coup with more cilantro and lime wedge.