Tofu with garlic, sesame and chilli oil

Instructions

1. Turn the tofu out of its container and sandwich between 2 sheets of paper towel. Stand for 10 minutes to absorb the excess moisture. Use the container to transfer the tofu to a serving plate so it doesn’t break up.

1. Meanwhile, for the sesame sauce, toast the sesame seeds in a dry saucepan over low - medium heat until fragrant. Transfer to a high - speed blender, add the remaining ingredients and blend to a smooth paste. Mix about 1 tablespoon of the sesame sauce with enough cold water to form a loose sauce. Transfer the remaining sauce to an airtight container; it will keep in the fridge for several weeks.
2. For the chilli oil, if using the Sichuan peppercorns, toast them in a dry frying pan until fragrant, then grind to a coarse powder using a mortar and pestle. Add the chilli powder and whole sesame seeds. Heat the oil in a small saucepan until smoking, then pour over the mixture. Cool to room temperature, then transfer to an airtight container to keep in the pantry. This will also keep for several weeks.
3. Heat a small frying pan over medium heat and add the oil. Fry the garlic for 1 -2 minutes or until lightly browned. Add the soy sauce and remove from the heat. Pour the soy sauce and garlic mixture over the tofu. Spoon the loose sesame sauce over and as much of the chilli oil as you like. Serve scattered with the spring onion and toasted sesame seeds.