Vegan Cashew Pineapple Kung Pao Tofu
Ingredients
Tofu and batter
- 1 block tofu
- 1/2 cup corn starch
- 1/2 cup chickpea flour
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Neutral oil (1/4 cup for frying or 1 tablespoon for baking or air frying)
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon sweet chili sauce
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon corn starch
- 3 tablespoons water
- 1 scallion, chopped
- 2 garlic cloves, minced
- 2 teaspoons ginger, grated
Kung pao components
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple, cubed
- 1/4 cup cashews, lightly toasted
- 1 bird's eye chili, chopped (optional)
- 1 tablespoon avocado oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon szechuan pepper
- Chopped scallions for garnish
Preparation
Press the tofu and break it into bite-sized pieces.
Combine the dry batter ingredients and mix well, then add water and whisk until smooth with a pancake batter consistency.
Toss the tofu pieces in the batter and stir until well coated.
Cook the battered tofu by frying in neutral oil or baking at 350°F until golden on all sides.
Combine all the sauce ingredients in a bowl and set aside.
Heat the avocado oil in a skillet until hot, then add the onion and sauté for 2 minutes.
Add the bell peppers, pineapple, and optional bird's eye chili, and cook until the peppers slightly soften, about 5 minutes.
Add the szechuan pepper and stir, then add the rice wine vinegar and cook until it evaporates, about 1-2 minutes.
Pour in the sauce and stir everything together until it thickens, about 1-2 minutes.
Add the cooked tofu and stir to coat in the sauce, then cook for 1 more minute.
Remove from heat, stir in the cashews, and serve with a grain of choice topped with scallions.
