Step 1

Drain and cut the tofu into quarters.

Step 2

Toast Sichuan peppercorns over a medium-low flame for 3-4 minutes or until fragrant.

Step 3

Add peppercorns, salt, and MSG into a mortar and pestle or spice grinder and grind into a fine powder.

Step 4

Coat tofu thoroughly in cornstarch and set aside.

Step 5

Heat oil in a large pot to 180°C before switching heat to medium and slowly lowering tofu into the pot and frying for 4-5 minutes or until the exterior becomes very crispy.

Step 6

Let tofu drain over paper towels before transferring it to a bowl and adding in the spice mixture, and tossing to combine.

Step 7

Enjoy!