Kung Pao Tofu

Method

1. Pick out and discard any black seeds from the Sichuan peppercorns, then add the remaining 'husks' (outer shells) to a wok on a medium heat and toast for a couple of minutes until fragrant. Transfer them to a pestle and mortar, crush until fine, then push them through a sieve to remove any large gritty pieces. Set aside for later.
2. Remove the tofu from its packaging and press if needed to remove excess liquid. Then dice the tofu into 2cm wide cubes. Transfer the cornstarch to a mixing bowl along with generous pinches of salt and pepper, then add the cubes of tofu to the bowl and toss with your hands until fully coated.
3. Wipe out the wok from earlier, set it on a medium-high heat and add a generous spoonful of coconut oil. Once melted, add the tofu and fry for 10-15 minutes, turning occasionally or until golden on all sides (adding more oil if needed).
4. Next cook the rice as per the packet instructions.
5. Meanwhile peel and dice the garlic and ginger and roughly chop the spring onion. Remove the seeds from the peppers and cut into bite-size pieces. 
6. Once the tofu is ready, remove it from the wok and leave to one side in a bowl. Next add a tsp of coconut oil to the wok, followed by the garlic, ginger and chilli flakes. Fry for 2 minutes. Then add the peppers and fry for 3 minutes.
7. Add the remaining ingredients including the Sichuan pepper to the wok and cook through for a few minutes. You’ll know it’s ready when you run a wooden spoon through the sauce and it doesn’t immediately combine back together.
8. Roughly chop the peanuts and add them the wok along with the tofu and spring onion. Stir to combine, then serve on a bed of rice.