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

Method

1. 01
   In a medium bowl, combine the soy sauce, rice vinegar, chili paste, and sugar. Stir until the sugar dissolves and set aside.
2. 02
   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. 03
   Add the minced garlic and chopped ginger to the wok and stir-fry for another 30 seconds until aromatic.
4. 04
   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. 05
   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. 06
   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. 07
   Continue stir-frying for another 2-3 minutes until the bell pepper is tender-crisp and the flavors have melded together.
8. 08
   Garnish with the sliced scallions before serving. Serve hot with steamed rice or noodles.