Vegetarian choice: pressure-cooked vegetables
Treat your taste buds to the irresistible flavors Vegetable Pot. A medley of fresh and seasonal vegetables are expertly seasoned and slow-roasted to perfection, resulting in a savory and flavorful dish that is sure to please any palate. This dish is a delicious and healthy option for any meal, and it's suitable for vegetarians
½ lbs Tofu
- 3 Potatoes
- 2 Carrot
- 1 Onion
- 5 oz. Snap peas
- 4 tbsp Cooking sake or Cooking wine
- 4tbsp Soy sauce
- 3 tbsp Sugar
- 1 tbsp Corn syrup or honey
½ cup Vegetable stock
To get started, you'll need:
Start by preparing all of the vegetables. Peel and slice the potatoes into 1/4 inch slices. Peel and slice the carrots into 1/4 inch slices. Peel and slice the onion into thin wedges.
Next, drain and press the tofu to remove any excess moisture. Cut the tofu into 1/2 inch slices.
In a small bowl, mix together the cooking sake or cooking wine, soy sauce, sugar, and corn syrup or honey. Set aside.
Place the potatoes, carrots, onion, and snap peas in the pressure cooker. Pour the vegetable stock over the vegetables.
Pour the sauce mixture over the vegetables and stir to combine.
Place the tofu slices on top of the vegetables.
From the main menu, select 'Auto Cook' and select 'Vege Pot' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Serve the steamed vegetable pot slices with tofu and enjoy!