Make the sauce: In a small bowl, whisk together all the sauce ingredients until well combined, then set aside.
Make the crispy tofu: Air fryer method = Cut the block of extra firm tofu into 1” cubes or rectangles, and toss in a large bowl with the oil and salt. Once evenly coated, add the cornstarch and toss again until fully coated. Transfer to an air fryer basket in an even layer and air fry for 22 minutes at 400F until crispy and golden. Frying pan method = In a small shallow bowl combine the salt and cornstarch, then toss the tofu to combine until coated on all sides. Heat the oil (increase amount from 1 tbsp to at least 2 tbsp) in a large bottomed frying pan until hot, then carefully add the tofu cubes in an even layer. Fry them on all sides for about 2 minutes each until golden and crispy. Remove from the pan. Make the stir-fry: If your peanuts aren’t roasted yet, warm your frying pan over medium heat then add the peanuts in dry. Dry roast them for about 5 minutes, stirring frequently to prevent burning, and once golden and fragrant remove them from the pan. Add the remaining 1 tbsp oil to the pan and warm over medium heat. Once it’s hot, add the garlic, ginger, white parts of the green onion and dried red chilies and saute for 2 minutes until very fragrant, stirring frequently. Add the sliced bell peppers and saute for 2 to 3 minutes.
Give the sauce a final stir to make sure the cornstarch isn’t settled on the bottom and pour into the pan. Stir frequently for 1 minute, then once thickened a bit add in the fried/air fried tofu and stir to combine in the sauce until thickened to your liking.
Stir in the peanuts and green parts of the green onion, then remove from the heat. Remove the red chillies from the pan. Serve over warm rice, and garnish with a few grinds of freshly cracked Sichuan peppercorns for a hint of that delightful numbing heat. Enjoy!
