Vegan Cashew Pineapple Kung Pao Tofu
Ingredients
Tofu
- 1 block tofu
- Neutral oil for cooking
Batter
- 1/2 cup corn starch
- 1/2 cup chickpea flour
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon sweet chili sauce
- 1 tablespoon rice vinegar
- 1/2 tablespoon corn starch dissolved in 3 tablespoons water
- 1 scallion
- 2 garlic cloves
- 2 teaspoons 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 tablespoon avocado oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon szechuan pepper
Preparation
Prepare batter and tofu
Combine the dry batter ingredients and mix, then add water and whisk until smooth with pancake batter consistency.
Toss the tofu pieces into the batter and stir until well coated.
Fry or bake the tofu at 350°F until golden on all sides.
Prepare sauce
Combine all 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 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, then 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 a grain of choice topped with chopped scallions.
