• 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


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.