KUNG PAO CHICKEN WITH TOFU ENJOY DAN:

                                KUNG PAO CHICKEN WITH TOFU by CHEF DAN:

Serves 4

INGREDIENTS:

2 boneless, skinless chicken breasts

4 garlic cloves, minced

1 thumb-size fresh ginger

5 scallions, thinly sliced on the bias

1 tablespoon sesame oil

1 tablespoon red curry paste

1/2-tablespoon Sichuan peppercorns

1 (14 Oz) package firm tofu

1/4-cup roasted cashews

MARINATE:

2 tablespoons soy sauce

2 tablespoons orange juice

2 tablespoons rice vinegar

2 teaspoon cornstarch

SAUCE:

2 tablespoons soy sauce

1 tablespoons rice vinegar

2 teaspoons sesame oil

2 teaspoons fish sauce

1 tablespoon chicken stock

DIRECTIONS:

1.      Place tofu in a strainer between several paper towels and top with heavy pan.

2.      Let rest for 30 minutes and the cut into 1/2-inch slices; set aside.

3.      Cut chicken into bit-size chunks.

4.      Mix all marinate ingredients together, making sure the cornstarch is completely dissolved.

5.       Then marinate the chicken for 30 minutes.

6.      In a bowl combine garlic, ginger, scallions.

7.      In another bowl combine all the sauce ingredients and mix well.

8.      In a wok add sesame oil over high-heat when sizzling.

9.      Add tofu slices and stir-fry for 2 minutes:  remove and set aside

10.  Add red curry paste, peppercorns and stir-fry until fragrant about 1 minute.

11.  Add chicken chunks to the wok and stir-fry for 2 minutes.

12.  Add garlic and ginger and stir-fry for 1 minute more.

13.  Add scallions and fried tofu; stir-fry for 30 seconds.

14.  Give the sauce a final stir and add to the wok.

15.  Mix until all ingredients are well coated.

16.  Top with cashews.      ENJOY DAN:                                    BON-APPETITE!!