For the Kung Pao Tofu

1 pkg extra-firm tofu, pressed, cut into cubes
1 teaspoon chinese rice wine
1 tablespoon cornstarch or potato flour
2 tablespoons oil
1 tablespoon sichuan peppercorn oil
1 clove garlic, thinly sliced
2.5 cm piece of ginger, peeled and thinly sliced (we used a mandolin)
10 to 15 dried red chillies
3 heaping tablespoons peanuts or cashew nuts
1 green onion, trimmed and cut into small rounds
For the sauce

1.5 tablespoons soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon chinese black vinegar
1/2 teaspoon chinese rice wine
1 teaspoon sesame oil
1 teaspoon sugar
3 dashes of white pepper
2 tablespoons water
1 teaspoon cornstarch or potato flour
For the peppercorn oil

1/4 cup sichuan peppercorns
125 ml oil