KUNG PAO TOFU WITH UDON NOODLES ENJOY DAN:

                              KUNG PAO TOFU WITH UDON NOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

2 teaspoons sesame oil

2 teaspoons grape-seed oil

1 tablespoon curry paste

4 garlic cloves, chopped

1/2-onion, chopped

1 cup snap-peas, cut in half on the bias

2 carrots, sliced on the bias

1 (7.34 Oz) package upon noodles

1/2-cup cashews, roasted

SAUCE:

1/4-cup soy sauce

1/4-cup orange juice

2 tablespoon dry sherry

1 tablespoon balsamic vinegar

1-thumb-size fresh ginger, minced

1 teaspoon Sriracha chili sauce

1 tablespoon brown sugar

1 tablespoon peanut butter

1 tablespoon cornstarch

DIRECTIONS:

1.      Whisk all sauce ingredients together and set aside.

2.      Heat grape-seed oil in a wok over high heat when sizzling.

3.      Add curry paste and stir-fry until fragrant, about 1 minute.

4.      Add onion, snap-peas, and carrots, stir-fry for 4 minutes.

5.      Add garlic and stir-fry 30 seconds.

6.      Add the sauce and udon noodles and combine well.

7.      In a separate pan, fry tofu in sesame oil until golden brown on all sides.

8.      Add tofu and peanuts to the vegetables mixture, stirring gently to coat with sauce.

ENJOY DAN:                                                                                             BON-APPETITE!!