About an hour before you want to make your Kung Pao Tofu, set the tofu on several sheets of paper towels to drain.

To marinate the tofu, stir together the Shaoxing wine, soy sauce, and salt until the salt is fully dissolved. Add the potato starch and stir until no clumps are remaining. Add the tofu and swirl to coat with the marinade.

To prepare the sauce, add the Chinese dark soy sauce, Shaoxing wine, black vinegar, doubanjiang, sugar, potato starch, and Sichuan pepper to a bowl and stir to combine.

Put a cold frying pan over high heat and add the vegetable oil, peanuts and chili peppers before the pan has a chance to heat up. Stir fry them until the peanuts turn golden brown, and the chilies are a very dark shade of red. Quickly transfer them out of the pan before they burn (you may want to remove the pan from the heat).

Add the ginger and garlic, swirl it around in the oil.

Drain any excess marinade off of the tofu, and then add the tofu in a single layer. Let this fry undisturbed until the tofu starts to brown.

When the tofu has started to brown, flip them over and brown the other side.

Add the red and green bell peppers and toss them with the tofu until their color becomes vibrant.

Return the peanuts and chilies to the pan, give the sauce a stir and add it to the pan as well.

Toss to coat the ingredients with the sauce. The Kung Pao Tofu is done when the sauce has thickened and coated everything in a shiny glaze.