Vegan Cashew Pineapple Kung Pao Tofu
Vegan Cashew Pineapple Kung Pao Tofu
We absolutely love this one! This wholesome vegan kung pao dish is a staple you can't live without. It features stir-fried tofu, crisp vegetables, crunchy cashews, and tangy-sweet pineapple, all coated in a savory, spicy sauce. Perfect for a flavorful meal in no time!
Ingredients
FOR THE TOFU BATTER
- 1 package Tofu PRESSED THE BROKEN INTO BITE-SIZED PIECE
- 88 grams Corn Starch
- 88 grams Chickpea Flour
- 240ml Water approx (you want a think batter it sticks better to the tofu so you may not need it all)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 60ml Neutral Oil FOR COOKING
FOR THE SAUCE
- 3 tablespoons Soy Sauce
- 2 tablespoons Maple Syrup
- 1 tablespoon Sweet Chili Sauce
- 1 tablespoon Rice Wine Vinega
- 1/2 tablespoons Corn Starch DISSOLVED IN 3 TBSP WATER
- 1 piece Scallion (WHITE AND GREEN PARTS), CHOP
- 2 cloves Garlic MEDIUM-SIZED, MINCED
- 2 teaspoons Ginger GRATED
FOR THE KUNG PÃO
- 1 medium Onion CHOPPED
- 1 medium Red Bell Pepper CHOPPED
- 1 medium Green Bell Pepper CHOPPED
- 175 grams Pineapple CUBED
- 44 grams Cashews LIGHTLY TOASTED
- 1 medium Bird's Eye Chili CHOPPED, (OPTIONAL)
- 1 tablespoon Avocado Oil
- 1 tablespoon Rice Wine Vineg
- 1 teaspoon Szechuan Pepper
- 1 serving Crispy Tofu PLUS SAUCE
- 1 handful Scallion TO SERVE
METHOD
Before you begin, mix all the batter ingredients in a bowl, ensuring the consistency is thick enough to coat the tofu properly without being too runny. Fry the tofu in cooking oil, working in smaller batches if needed, and set it aside once golden and crispy.
Step 1
Heat the avocado oil in a skillet and once hot add the onion and saute 2 mins.
Step 2
Add the bell peppers, pineapple and bird's eye chili and continue cooking until peppers slightly soften, ~5 mins.
Step 3
Add the szechuan pepper and stir again then add the rice wine vinegar and cook until it evaporates, ~1-2 mins,
Step 4
Add the sauce and stir everything together until the sauce thickens, ~1-2 mins then add the tofu and stir to coat in the sauce and cook 1 more min.
Step 5
Remove from heat, stir in the cashews and serve alongside grain of choice then top with scallions. Enjoy!
Disclaimer: This recipe is not my creation; full credit goes to the original author. The recipe was taken from the Vegan Bowls app, available via your smartphone. I'm simply sharing it for others to enjoy!
