janet @ the taste space

Sassy Sesame Tofu with Sweet Potato, Carrots and Sugar Snap Peas & Vegan Under Pressure GIVEAWAY

In Book Review, Favourites, Mains (Vegetarian) on November 19, 2016 at 9:05 AM

Sassy Sesame Tofu  with Sweet Potato, Carrots, and Sugar Snap Peas

I have had my Instant Pot almost one year and it wasn’t until I stumbled upon Jill Nussinow‘s Vegan Under Pressure that it really clicked. I knew it didn’t have to only be rice and beans, but I finally took the leap to other meals with the cookbook. Quick and easy orange-scented beet salad, maple mustard brussels sprouts, potato salad, and this delicious Sassy Sesame Tofu. There are so many more recipes I still want to try: Lemon Cashew Cheesecake! (in a pressure cooker!) Red Lentil, Sweet Potato Hemp Burgers!

Vegan Under Pressure cookbook review

Sassy Sesame Tofu  with Sweet Potato, Carrots, and Sugar Snap Peas

I suppose it was stuck in my head that when you have to wait for the pressure cooker to come up to pressure, pressure cook and naturally release, it can take a long time. However, what I forgot to realize is that it is mostly really long wait times when the pot is filled with liquid. Lots of liquid. When I made this dish, filled with vegetables, tofu and a bit of stock, it took very little time to come up to pressure and to release it naturally. It was a quick meal! Game changer!

The flavours here were great: al dente sugar snap peas, tender (purple) sweet potatoes and carrots with a creamy sweet chili sauce that coated the tofu. Just like a perfect stir fry, except in a pressure cooker (and let’s be honest, cooked sweet potato would never work for a quick stir fry). Serve with fresh rice for a complete meal.

Sassy Sesame Tofu  with Sweet Potato, Carrots, and Sugar Snap Peas

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the continental United States. To be entered in the random draw for the book, please leave a comment below telling me about your favourite pressure cooker recipe or your experience with pressure cookers. The winner will be selected at random on December 4, 2016. Good luck!

Recipes from Vegan Under Pressure shared elsewhere:

4 Cs Warm Rye Berry Salad
Herbed Polenta
Greek Stewed Lima Beans
Maple and Vinegar Braised Parsnips
Orange Scented Beet Salad
Thai Red Curry
Borscht
Sassy Sesame Tofu
Garlic Parsley Mashed Potatoes
Red Lentil, Sweet Potato Hemp Burgers
Straight Forward Cashew Lemon Cheezecake
Tapioca Berry Parfait

I am sharing this with Meat Free Mondays and Healthy Vegan Fridays.

Sassy Sesame Tofu 
with Sweet Potato, Carrots, and Sugar Snap Peas
Time: 10 minute prep, 3 minutes high pressure, quick release, 1 minute high pressure, quick release

Author’s note: This crowd-pleasing recipe is a simple and delicious way to prepare tofu, which gets firmer under pressure and absorbs the flavors of the cooking liquid. It cooks very quickly. It’s best to cook the sugar snap peas on low pressure for just a minute so they don’t become mushy. The sweet and spicy sauce at the end makes it even more special. Serve this over any type of rice or other grain.

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 (I used sweet chili sauce)
2 tablespoons tahini, optional, for a richer dish
2 tablespoons chopped scallion, for garnish

1. Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté; add the sesame oil. Add the onion, carrot, and sweet potato and sauté for 2 minutes. Add the garlic and 1 tablespoon of the sesame seeds and sauté another minute. Add the tofu, tamari, vinegar, and stock.

2. Lock the lid on the cooker. Bring to high pressure; cook for 3 minutes. Quick release the pressure. Carefully remove the lid, tilting it away from you.

3. 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 it away from you.

4. Stir in the pepper sauce and tahini, if using. Garnish with the remaining 1 tablespoon sesame seeds and the chopped scallion 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.

Serves 4.

Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © Lauren Volo. Available wherever books are sold.

Contest Rules: No purchase necessary. Contest period begins Saturday, November 19, 2016 and ends Sunday, December 4, 2016. For American and Canadian residents only. Approximate retail value US$18. Enter by writing a comment answering the prompt for a chance to win.  Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.

  1. I would have never thought of making stir-fry type of dishes in the pressure cooker, but this recipe seems easy enough! I,too, haven’t used my Instant Pot nearly enough yet.

  2. I’ve had my IP now for just over a year and love love it so much. For me, it was a real lifesaver all summer long as we endured a prolonged heat wave. Far too sweaty and muggy to stand over a steaming hot stove, much less get the oven going to warm up the entire house as we tried to help our aging, inefficient central air unit limp along, the Instant Pot was a tremendous asset! I did pretty much ALL my cooking in it, breakfast, lunch and dinner, for months on end. While its it’s finally coolled down in these parts, my IP is still going strong. Love that thing!

  3. I love the Sassy Sesame Tofu, Shane’s Lentil Soup from Jill’s The New Fast Food is another favorite. I bought my daughter an Instant Pot and would love to win the book to give to her

  4. I need to try this recipe! Love Jill’s herbed polenta.

  5. I’ve had my ipot for 10 months now. It is the way kitchen appliance I’ve ever purchased because I actually use it so much that it lives on the counter with t the coffee pot & toaster. It’s worth the counter space! My favorite recipe is risotto with leeks & mushrooms 🍄 it’s perfect & delicious every time 😋

  6. Nice! I didn’t know there was a specific vegan pressure cooker book. I find mine so incredibly handy for pressure cooking dried beans. No more overnight soaking!!

  7. OK, I admit, I’m one of those folks who uses my PC all the time for cooking beans, but I only have one PC meal recipe. I guess it’s just the scaredy cat factor, not knowing WHAT to put together & how long to cook it. Often, also, by the time I need to prepare supper I don’t think I have time to find & try a new recipe. Maybe you’re right and I need a book of PC meal recipes. Thanks for hosting the giveaway!

  8. Recently purchased my IP. I want to learn more than soup and rice. I would love a cook book to help

  9. I have had my IP for only one month but have stocked my freezer with loads of lentils and beans with very little effort! Making hummus in the IP tomorrow.

  10. I’ve just purchased an instant pot within the last month. I’ve only successfully prepared steel cut oats & brown rice so far. However, I asked for Jill’s Vegan Under Pressure cookbook for Christmas/my January birthday.

  11. I’ve had my Instant Pot since Amazon Prime day this summer and I love it! It’s great for grains, potatoes and we’ve made a few soup recipes too.

  12. I keep seeing people posting pictures of recipes made from Vegan Under Pressure on Facebook Instant Pot groups I’m in and I’m wanting this book. Everything looks sooo good!!! Our library doesn’t have it and I can’t afford it. So hope my name gets drawn🙂 As I’m sure everyone else hopes so too lol🙂

  13. I like to make chicken soup in the pressure cooker

  14. This looks seriously good. I usually just make various beans and rice. I need to branch out!

  15. I use my pressure cooker all the time to cook beans, but I’d love to learn how to make whole recipes in it!

  16. I don’t have much experience with pressure cookers and I haven’t cooked anything on one in years. The one I have is my mother’s and it’s older than me.

  17. I had 5 stovetop pressure cookers before I bought an Instant Pot. Once I had the IP, I gradually got rid of the five cookers. Now I have 2 IPs. I use it every day, and make a vegetable staple in it : fill the pot with greens, a 14 oz can of tomato sauce, a chopped onion, a handful of raisins , a sprinkle of garlic salt , and a teaspoon of oregano. It cooks down after 4 minutes, and I have it twice a day.

  18. You know, I’ve never used a pressure cooker before! I hear they’re great for cooking beans, which is something I hate doing, so setting and forgetting it would be nice.🙂 Great review!

  19. I am absolutely loving my Instant Pot, I have had it almost 2 years and I am always searching for new recipes to make my kids happy!!🙂 Thanks for sharing great food recipes and also having a giveaway! Cheers!

  20. My favorite recipe is kitchen sink soup, where I just throw in whatever veggies I have on hand. My favorite recipe to recommend to others is http://www.allergyfreealaska.com/2016/01/03/instant-pot-refried-beans/

  21. Thanks for sharing! I have only made rice in my instapot so far. I need to get over the intimidation of it, I suppose… Crossing fingers & toes for the chance of a new cookbook with new ideas to inspire & remove the fear.
    Thanks for the opportunity to win one =)

  22. I had my InstantPot for a while before I finally used because I was intimidated. I’m glad i got over it. My favorite is an Indian eggplant dish called baingan bharta! I also love how I can make my steel cut oats and dried beans easily and quickly in this pot. Looking forward to trying this Sassy Sesame Tofu. Thank you!

  23. My favorite recipe is Pumpkin Steel Cut Oats. Yum!

  24. I make black-eyed peas every New Year’s in my pressure cooker!

  25. I really like the way dried beans taste when cooked in the Instant Pot. So much better than canned and so easy!

  26. That is a great lesson! I always assumed everything would take long to come to pressure!

  27. I’ve had my IP for about a month now and I love it. It’s earned a spot on my counter and I tell everyone about it. I could use more recipes and more time to try them out :- ) Thanks!

  28. I don’t have (and have never had) a pressure cooker, so I have no experience with cooking with one. But I’ve seen so many recipes and good uses for the pressure cooker, so I’ve been strongly considering getting one. I love sesame flavors with tofu, so this would be a good first recipe to try out!

  29. I love to cook beans, rice, potatoes, oatmeal, carrots…just about anything in my instant pot. I haven’t cooked any actual recipes in it yet, but I use it all the time. I would love to win the cookbook.

  30. Gosh, this looks great! I have an Instant Pot, but have made just the most basic dishes in it.

  31. This sounds delicious! Can’t wait for my Instant Pot to get here next week so I can try this!

  32. I like to make brisket too

  33. I’ve had Jill’s book on my wish list for a while now! Hopefully I can win it!🙂 Thanks for your post; I also need to branch out from beans, rice, and potatoes! 😁

  34. I’ve had my instant pot for a year now, and love it! It’s so quick and easy for making practically everything! I have Jill’s The New Fast Food cookbook and would love to try Vegan Under Pressure.

  35. I usually use my pressure cooker for the most boring yet useful of things — boiling soaked dry beans for use in other recipes. Super excited to learn more ways to use one. Thanks for the giveaway opportunity!

  36. I’m looking forward to cooking with my new instant pot.

  37. It’s a delight to see people promoting so many wonderful vegan recipes.

  38. Alright – I’ll be honest, I have absolutely no experience with a pressure cooker. I’m intrigued though. I thought it was basically like a different type of crock pot, but it sounds different. I also thought it would take a long time make things, which doesn’t seem necessarily true.
    This sounds like a great meal – I’m going to have to rethink getting a pressure cooker.
    Thanks for sharing at Healthy Vegan Fridays! I’m pinning & sharing =)

  39. I just received my first pressure cooker, an instant pot of course. I’m looking forward to making all kinds of things: perfect rice, veggie-ful meals and yogurt! I’m definitely going to try out this recipe soon, it looks great!!

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