Begin by draining the extra firm tofu, pressing it to remove excess moisture for about 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes or triangles. Set aside.

In a medium mixing bowl, combine the black vinegar, soy sauce, sugar, chili garlic sauce, and water. Whisk until the sugar is dissolved, and stir in cornstarch, minced ginger, and garlic.

In a separate bowl, mix cornstarch and a pinch of salt. Coat each piece of tofu evenly in the cornstarch mixture, shaking off excess.

Heat a non-stick frying pan over high heat and add 1/4 cup of neutral oil. Add the coated tofu and fry for about 6-8 minutes until golden and crispy. Remove and drain on paper towels.

In the same pan, reduce heat to medium-high and add diced onion and red bell pepper. Sauté for about 2-3 minutes until softened.

Once the vegetables are tender, stir in Shaoxing wine and Szechuan peppercorns. Sauté for another minute until the alcohol evaporates.

Pour the prepared sauce into the pan, stirring to coat the veggies. Carefully add crispy tofu pieces, mixing gently until coated and heated through.

Finally, sprinkle in the fried or roasted peanuts, mixing gently. Serve immediately over steamed rice and enjoy!