• Press the tofu in a clean kitchen towel and press, placing the block on the benchtop with a heavy weight on top - like a cookbook. Set aside for 10 minutes until the tofu block is dry and towel wet.
• Meanwhile, whisk all the Szechuan sauce ingredients in a bowl with a fork or small whisk until no more cornstarch lumps remain. Set aside.
• Cut the drained tofu block into 1-inch cubes. Set aside.
• In a large bowl, stir cornstarch, Szechuan pepper, garlic powder, and ginger.
• Toss the tofu cubes in cornstarch mixture, making sure all sides are coated.
• In a large non-stick skillet, add sesame oil and tofu cubes, and fry on all sides until crispy or about 5-6 minutes. Add more oil if needed for ultra-crispy tofu.
• Pour the Szechuan sauce into the pan, reduce heat, stir to coat, and cook for 1-2 minutes until the sauce thickens and turns into a vibrant, glossy color.
• Serve immediately with noodles or rice and chopped scallions and sesame seeds.

lagring

• Store in the fridge in an airtight container for up to 3 days. Rewarm in a warm non-stick saucepan or microwave-safe bowl. Freeze it for up to 1 month. Thaw in the fridge the day before serving.