Sichuan Spicy Tofu and Peanut Salad

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Press the tofu to remove excess water. Cut into 1/2-inch cubes.

In a bowl, toss the tofu cubes with cornstarch until evenly coated.

Spread the tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

While the tofu is baking, prepare the dressing. In a small bowl, whisk together soy sauce, rice vinegar, Sichuan chili oil, minced garlic, ground Sichuan peppercorns, and sesame oil.

Once the tofu is cooked, remove from the oven and let it cool slightly.

In a large bowl, gently toss the crispy tofu with the prepared dressing.

Add the roasted peanuts and gently mix until everything is combined.

Garnish with sliced scallions and serve immediately or chill for later.