Sichuan Spicy Fried Tofu Puffs

Press the tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes.

Heat the vegetable oil in a wok or large frying pan over medium-high heat. The oil should be deep enough to submerge the tofu.

Carefully add the tofu cubes to the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 5-7 minutes per batch.

Remove the fried tofu puffs with a slotted spoon and drain on a paper towel-lined plate.

While the tofu is frying, prepare the sauce. In a mixing bowl, combine the soy sauce, black vinegar, sugar, ground Sichuan peppercorns, and minced garlic.

Add the chili oil and sesame oil (if using) to the sauce. Adjust the amount of chili oil to your desired spice level.

Once all the tofu is fried, add it to the mixing bowl with the sauce. Toss gently to coat the tofu evenly.

Transfer the tossed tofu puffs to a serving plate. Garnish with chopped green onions and toasted sesame seeds.

Serve immediately and enjoy!