Vegan Kung Pao Tofu

• 1 pound firm tofu or extra firm tofu
• 3 tbsp. vegetable cooking oil
• 1 green pepper , cut into small pieces
• 1 red pepper sliced
• 1/8 tsp. Sichuan peppercorn
• 3 to 5 dried red chili pepper , I use whole pieces to reduce the hotness
• 2 garlic cloves , minced
• 1 inch root ginger sliced
• 2 leek scallions , cut the white part into small sections
• 1 tbsp. peanuts

Stir-fry Sauce:

• ½ tbsp. dark soy sauce
• 1 tbsp. light soy sauce
• 1 tsp. a small pinch of salt
• 1 inch ginger grated
• 1 tbsp. chopped green onion
• 2 garlic cloves , finely chopped
• 1 tbsp. cornstarch
• 1 tbsp. vinegar
• 2 tbsp. water
• 2 tsp. sugar