How to make your own Kung Pao Tofu! 不用叫外賣，自己炒宮保豆腐

Ingredients:
1 lb firm tofu
1000 ml cooking oil
1 green onion
5 clove garlic
1 tsp Szechuan peppercorns
3 red chili peppercorns
1 c peanuts
1 tsp vinegar(drizzle at the end)

sauce:
1 tbsp cooking wine
2 tbsp soy sauce
1 tbsp sugar
1 tbsp ketchup
1 tsp cornstarch

Instructions:
1. Prep the tofu. Extra-firm tofu usually has some water in it, you’ll want to drain out the liquid by pressing it down with a heavy item for 30 minutes.
2. Cut tofu block into 1/2 in. rectangular squares. Then cut diagonal parallel lines along both sides of each rectangular tofu piece (see film). Be careful not to make cuts too deep. Sprinkle some cornstarch on top and let it sit.
3. Chop the green onion and red chili pepper, and dice the garlic.
4. Make the Kung Pao sauce by mixing all the sauce ingredients in a bowl.
5. Heat oil in a pot or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. Fry the tofu golden brown on all sides.
6. Heat 1 tbsp oil low heat and cook Szechuan peppercorns. When the peppercorns turn brown, take them out and drain them. Keep Szechuan peppercorns oil aside.
7. Using the same wok, add 1 tbsp oil over low heat to saute the garlic, dry red chili pepper, and green onion for 10 seconds.
8. Add the tofu and sauce in the wok, stir to coat evenly.
9. Add the Szechuan peppercorns oil
10. Drizzle vinegar on the wall of the wok and add peanuts and stir.

Music Source: Artist: E's Jammy Jams | Track: Peacefully
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不用叫外賣，自己炒宮保豆腐
材料：
1磅硬豆腐
1000毫升食用油
1蔥
5瓣大蒜
1茶匙四川花椒
3根紅辣椒花椒
1 杯花生
1茶匙醋
醬汁：
1湯匙料酒
2湯匙醬油
1湯匙糖
1湯匙番茄醬
1茶匙玉米澱粉
做法：
1.豆腐中含有一些多餘的液體，您需要將其中的一些液體倒掉。用重物以壓下豆腐30分鐘。
2.用刀切對角線。注意不要完全切掉它。撒一些玉米澱粉。
3.切碎蔥，紅辣椒和大蒜丁。
4.製作宮保醬油：將調味醬成分混合在碗中。
5.油炸豆腐酥脆。在鍋中加熱油。要測試油，請在其中浸入筷子或木勺；如果氣泡上升，則準備就緒。炸豆腐四面金黃，香脆可口！
6.用小火加熱2湯匙油，然後炒四川花椒。當顏色變成棕色時，取出並瀝乾。將四川花椒油放旁待用。
7.同一炒鍋加入1湯匙油，中火炒大蒜，干紅辣椒和蔥上30秒鐘。
8.在鍋中加入豆腐和調味料，攪拌均勻。
9.在鍋壁上淋上醋，加入花生並攪拌。