Tofu with caramel and sichuan pepper

Method

1. Put the tofu block on a plate between 2 thick wads of kitchen paper. Press down firmly to squeeze out as much moisture as possible, then use more kitchen paper to pat the surface of the tofu block dry.
2. Heat a glug of oil in a non-stick frying pan and fry the tofu on both sides for 4-5 minutes in total until crisp and golden. Remove from the pan (reserve the pan) and set aside.
3. To make the caramel sauce, put the sugar and 3 tbsp cold water in the pan and heat gently until the sugar dissolves and turns into an amber caramel. Add the remaining caramel sauce ingredients and stir to combine.
4. Return the tofu to the pan and baste in caramel sauce. Slice thickly, then serve on a platter, drizzled with the remaining caramel sauce and topped with the toasted sesame seeds, crispy shallots and micro coriander.