SICHUAN TOFUby Mama Smoke25 May 202017 March 2022 1 pack tofu 4 tablespoons corn flour 1 tablespoon Sichuan hot and spicy sauce (I use Lee Kum Kee brand) 1 tablespoon soy sauce 1 tablespoon water 1 teaspoon sesame oil 1 teaspoon chingkiang vinegar 1/2 teaspoon sugar 1 cloves garlic, minced 1 tablespoon sliced coriander 1 teaspoon sesame seeds, toasted Cut tofu in to ~2.5cm cubes Dry with paper towel. Put corn flour in bowl and coat tofu pieces. Cook in sandwich press (you can cook two sides at a time this way) and turn to cook each side until crispy. While the tofu is cooking, combine remaining ingredients to make sauce. Plate tofu when cooked to your desired crispyness and drizzle with the Sichuan sauce. Serve the tofu with sauce on the side so bold players can go crazy with some extra dippy dippy!