Salt & pepper smoked tofu

Coarsely grind the Szechuan pepper, then mix with the cornflour and salt and set aside.

Heat 1 tbsp oil in a large frying pan and cook the peppers over a high heat for 3 minutes, until just softened. Meanwhile, cut the tofu into 3 slices and pat dry. Cut each slice into 4 triangles, then dust in the seasoned flour

Move the peppers to a bowl. Add the remaining oil to the hot pan and cook the tofu slices for 3-4 minutes until golden on the underside. Turn the tofu over, add the salad onions and peppers to the pan and cook for 2-3 minutes more.

Add the garlic and cook for 1 minute more, or until the tofu is crisp. Heat the rice according to pack instructions. Serve the tofu and vegetables over the rice with a scattering of herbs and drizzle of sauce.