Kung Po Tofu With Pine Nuts / 宫保松仁豆腐

	Sauce
350 g Tofu 30 g Pine nuts angiesrecipes 3 Pickled chillies angiesrecipes 3-4 clove Garlic, minced 2 stalk Scallions	1 tbsp Sugar 1 tbsp Black vinegar 2 tbsp Chilli sauce 3 tbsp Water 2 tbsp Maggi sauce angiesrecipes Pinch of salt
	酱汁
350克 豆腐 30克 松仁 3个 泡椒 3-4瓣 蒜末 2支 青葱	1大勺 砂糖 1大勺 黑醋 2大勺 辣椒酱 3大勺 水 2大勺 美极汁 1小撮 食盐

1. 豆腐切成1寸左右的丁状。青葱洗净切成松仁大小。酱汁材料放到小碗里调匀备用。烧热油锅，入豆腐炸至金黄色出锅，沥干油备用。
   Cut the tofu into inch-cubes. Clean the scallions and cut into pine-nut-sized pieces. Combine together all the sauce ingredients in a small bowl. Heat up a skillet with oil and fried diced cubes until golden brown. Drain.
   
   
2. 锅中留半勺油，入泡椒，蒜末和松仁炒香。豆腐回锅，倒入调好的酱汁翻炒至豆腐均匀上色，随即入葱花和盐翻炒兜匀即可出锅。
   Save half spoon of oil in the skillet and add in pickled chillies, minced garlic, and pine nuts. Stir until aromatic. Return the tofu to the skillet and then pour in the prepared sauce. Gently stir until all tofu are coated with the sauce. Sprinkle the chopped scallions over and toss until all ingredients are well-combined and flavours have mingled.