I took the class because I had always wanted to learn how to make this dish, and I'm glad I did—not only did I manage not to burn the peppers, but the dish also turned out well. That said, I plan to tweak the recipe next time. I found the tofu a bit too salty, so I’ll use less salt when boiling it and reduce the amount of dark soy sauce (I added more than just a few drops). I’ll also add a bit more sugar to balance the flavors. One note: the PDF recipe included rice wine as an ingredient, but it wasn’t mentioned in the video or in the step-by-step instructions.