pound firm tofu (or extra firm tofu)

tablespoons cooking oil (vegetable)

green pepper (sliced)

red pepper (sliced, or with dried chili pepper)

garlic cloves (minced)

inch ginger root (sliced)

scallions (get the white part for stir-frying and the green part for garnish)

tablespoon light soy sauce

teaspoons dark soy sauce

teaspoons sugar

teaspoon corn starch

teaspoons black vinegar

teaspoon sesame oil

tablespoon water

  • Cut the firm tofu into cubes around 2 cm. And then drain to remove the water on the surface.
  • Cut red pepper and green pepper into small pieces.
  • In a small bowl, mix all the ingredients for stir-fry sauce.
  • Heat up 3 tablespoons of peanut oil in wok. And get the cubes in to stir-fry until tofu becomes gold-brown in surface. Move the tofu cubes out and pour the extra oil out of the wok, left around 1 tablespoon of oil in.
  • Fry dried chili pepper and Sichuan peppercorn until aroma and then place ginger, garlic and half of leek onion in to stir-fry over slow fire until fragrant; return tofu cubes in along with pepper pieces.
  • Slightly stir the kung pao sauce and pour in. Give everything a give stir fry until the tofu cubes are well coated. Add toasted peanuts and the remaining leek onion sections. Mix well and serve with steamed rice or noodles.

Makes 2 servings