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 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
Cooking oil
- Neutral oil ( 1/4 cup for frying, 1 tbsp if baking or air frying)
Sauce
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp sweet chili sauce
- 1 tbsp rice wine vinegar
- 1/2 tbsp corn starch dissolved in 3 tbsp water
- 1 scallion
- 2 medium garlic cloves
- 2 tsp ginger
Kung pao
- 1 medium onion
- 1 red bell pepper
- 1 green bell pepper
- 1 cup pineapple
- 1/4 cup cashews
- 1 bird's eye chili (optional)
- 1 tbsp avocado oil
- 1 tbsp rice wine vinegar
- 1 tsp szechuan pepper
- Chopped scallions for serving
Preparation
Prepare batter and tofu
Combine all the dry batter ingredients together and mix, then add the water and whisk until smooth with pancake batter consistency
Toss the tofu into the batter and stir until all the pieces are well coated
Fry or bake the battered tofu until golden on all sides
Prepare sauce
Combine all the sauce ingredients in a bowl and set aside
Cook kung pao
Heat the avocado oil in a skillet and once hot, add the onion and saute for 2 minutes
Add the bell peppers, pineapple, and bird's eye chili if using, and cook until 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
Add the sauce and stir everything together until the sauce thickens, about 1-2 minutes
Add the tofu and stir to coat in the sauce and cook for 1 more minute
Remove from heat, stir in the cashews, and serve with grain of choice topped with scallions
