Ingredients.
- For SAUCE – Combine all the ingredients below in a bowl.
- 1 tbsp sweet chili sauce
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 2 medium garlic cloves, minced
- 2 tsp ginger, grated
- 2 tbsp rice wine vinegar
- 1 tbsp corn starch dissolved in 2 tbsp water
- 1 scallion, chopped
- For KUNG PAO
- 1 tbsp avocado oil
- 1 tbsp rice wine vinegar
- 1 cup pineapple, cubed
- ¼ cup cashews, lightly toasted
- 1 green bell pepper, chopped
- 1 bird’s eye chili, chopped
- 1 red bell pepper, chopped
- 1 tsp Szechuan pepper
- 1 medium onion, chopped
- Crispy tofu and sauce
- Chopped scallions to serve
Method.
Heat the avocado oil in a skillet and once hot add the onion and salute 2 mins. Add the bell peppers, pineapple and bird’s eye chili and continue cooking until peppers slightly soften or 5 mins max.
Add the Szechuan pepper and stir again then add the rice wine vinegar and cook until it for 1-2 mins. Add the sauce and stir everything together until the sauce thickens. 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!
