Sticky Sichuan Tofu

Cut the firm tofu (560 g) into 2cm cubes. In a bowl, mix soy sauce (1 tbsp) and vegetable oil (1 tbsp). In a separate bowl, add cornflour (8 tbsp) and season with [salt] and [pepper]. Toss the [tofu] cubes in the [soy sauce] mixture, then coat in the [cornflour]. Spread the coated [tofu] on a lined baking tray.

Bake the [tofu] in the oven at 220°C for minutes (15). Chop all but one of the [spring onion] into 3cm lengths. After minutes (5) of baking, remove the tray, arrange the chopped [spring onion] around the [tofu], and drizzle with vegetable oil (1 tbsp). Return to the oven for the remaining minutes (10), until crispy and onions are softened. Start 15m timer

Heat a frying pan over high heat. Toast sichuan peppercorn (1 tsp) and chili flakes (1.5 tsp) for minute (1), then crush in a pestle and mortar. Reduce heat to medium and add vegetable oil (1 tbsp). Peel clove (1 garlic) and grate it directly into the pan along with fresh ginger root (2 cm). Add soy sauce (4 tbsp), maple syrup (3 tbsp), and rice vinegar (2 tbsp) to the pan, and simmer until glossy. Start 1m timer

Cook the jasmine rice (500 g) according to package instructions. Halve the limes (2) and squeeze the juice of one into the [rice]. Season the [rice] well. Slice the other [lime] into wedges. Slice the remaining [spring onion].

Heat a small frying pan over medium-high heat. Add sesame seeds (2 tbsp) and toast until golden. Remove from heat.

Remove the tray from the oven. Set aside the roasted [spring onion] and transfer the crispy [tofu] into the sauce pan. Stir to coat the [tofu] in the sauce. Serve the [sichuan tofu] with [jasmine rice], topped with the sliced [spring onion], toasted [sesame seeds], and [lime wedges].