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 (14 Oz) package firm tofu

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

2.      Let rest 30 minutes, pat dry and cut into 1/2-slices.

3.      Whisk all sauce ingredients together and set aside.

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

5.      Add tofu slices and stir-fry for 2 minutes or until golden brown.

6.      Remove and set aside.

7.      Add curry paste and stir until fragrant, about 1 minute.

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

9.      Add garlic and stir-fry 30 seconds.

10.  Add the sauce  fried tofu, and udon noodles and combine well.

11.  Add  peanuts to the vegetables, tofu, udon, mixture, stirring gently to coat with sauce.

ENJOY DAN:                                                                                             BON-APPETITE!!