Sichuan Tofu Dessert with Spicy Caramel

Preheat oven to 400°F (200°C). Grease a baking sheet with vegetable oil.

Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu cubes with cornstarch and granulated sugar until evenly coated.

Arrange the tofu cubes in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.

While the tofu is baking, prepare the spicy caramel sauce. In a saucepan over medium heat, combine sugar and water. Cook, without stirring, until the sugar melts and turns into a golden amber color. Be careful not to burn it.

Remove the saucepan from the heat. Slowly whisk in the heavy cream (it will bubble up). Then, whisk in the soy sauce, rice vinegar, ground Sichuan peppercorns, red chili flakes, and sesame oil.

Return the saucepan to low heat and simmer for 2-3 minutes, stirring constantly, until the sauce thickens slightly.

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

To serve, arrange the baked tofu on a plate or in a bowl and drizzle generously with the spicy caramel sauce. Garnish with sesame seeds and chopped scallions if desired. Serve warm.