Sichuan Peppercorn and Garlic Chicken Stir-Fry with Smoked Tofu

Ingredients

• 1 pound chicken breast thinly sliced
• 8 ounces smoked tofu cubed
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns lightly crushed
• 8 cloves garlic minced
• 1 inch ginger finely chopped
• 1 red bell pepper red bell pepper sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste
• 1 teaspoon sugar
• 4 scallions scallions sliced

Instructions

1. 1 In a medium bowl, combine the soy sauce, rice vinegar, chili paste, and sugar. Stir until the sugar dissolves and set aside.
2. 2 Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the Sichuan peppercorns and stir-fry for about 30 seconds until fragrant, taking care not to burn them.
3. 3 Add the minced garlic and chopped ginger to the wok and stir-fry for another 30 seconds until aromatic.
4. 4 Increase the heat to high and add the sliced chicken. Stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned.
5. 5 Remove the chicken from the wok and set aside. Add the remaining tablespoon of oil to the wok, then add the cubed smoked tofu. Stir-fry for 3 minutes until slightly crispy.
6. 6 Return the chicken to the wok, add the sliced red bell pepper, and pour in the prepared sauce. Stir well to combine all ingredients.
7. 7 Continue stir-frying for another 2-3 minutes until the bell pepper is tender-crisp and the flavors have melded together.
8. 8 Garnish with the sliced scallions before serving. Serve hot with steamed rice or noodles.