VEGAN CASHEW PINEAPPLE KUNG PAO TOFU By Leeksnbeets

vegan cashew pineapple kung pao tofu by leeksnbeets display image cecca
vegan cashew pineapple kung pao tofu by leeksnbeets display image cecca

VEGAN CASHEW PINEAPPLE KUNG PAO TOFU by leeksnbeets

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❇️ FOR THE TOFU ⤵️
?1 block tofu, pressed the broken into bite-sized pieces
?BATTER: ½ cup corn starch, ½ cup chickpea flour, 1 cup water tsp each garlic and onion powder and salt
? Neutral oil for cooking (¼ cup of frying, 1 tbsp if baking or air frying)
?? Combine all the dry batter ingredients together and mix then add the water and whisk to smooth (should have pancake batter consistency. Toss the tofu into the batter and stir until all the pieces are well coated. Fry or bake (at 350°F) until golden on all sides.
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❇️ FOR THE SAUCE ⤵️
?3 tbsp soy sauce
?2 tbsp maple syrup
?1 tbsp sweet chili sauce
?1 tbsp rice wine vinegar
?½ tbsp corn starch dissolved in 3 tbsp water
?1 scallion (white and green parts), chopped
?2 medium garlic cloves, minced
?2 tsp ginger, grated
?? Combine all the ingredients in a bowl and set aside.
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❇️ FOR THE KUNG PAO ⤵️
?1 medium onion, chopped
?1 red bell pepper, chopped
?1 green bell pepper, chopped
?1 cup pineapple, cubed
?¼ cup cashews, lightly toasted
?1 bird’s eye chili, chopped (optional)
?1 tbsp avocado oil
?1 tbsp rice wine vinegar
?1 tsp szechuan pepper
?Crispy tofu + sauce
?Chopped scallions to serve
❇️ METHOD ⤵️
?Heat the avocado oil in a skillet and once hot add the onion and saute 2 mins.
?Add the bell peppers, pineapple and bird’s eye chili and continue cooking until peppers slightly soften, ~5 mins.
?Add the szechuan pepper and stir again then add the rice wine vinegar and cook until it evaporates, ~1-2 mins.
?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.
?Remove from heat, stir in the cashews and serve alongside grain of choice then top with scallions. Enjoy!

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