Cashew Pineapple King Pao Tofu
Ingredients
Tofu
- 1 block tofu, pressed and broken into bite-sized pieces
- 1/2 cup corn starch (for batter)
- 1/2 cup chickpea flour (for batter)
- 1 cup water (for batter)
- 1 tsp garlic powder (for batter)
- 1 tsp onion powder (for batter)
- 1 tsp salt (for batter)
- Neutral oil for cooking ( 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, chopped
- 2 medium garlic cloves, minced
- 2 tsp ginger, grated
Kung pao
- 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 tbsp avocado oil
- 1 tbsp rice wine vinegar
- 1 tsp szechuan pepper
- Chopped scallions for serving
Preparation
Prepare tofu
Combine all the dry batter ingredients and mix, then add water and whisk until smooth with pancake batter consistency.
Toss the tofu into the batter and stir until well coated.
Fry or bake 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 sauté for 2 minutes.
Add the bell peppers, pineapple, and bird's eye chili and continue cooking 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 alongside grain of choice, topped with scallions.
