Sichuan Tofu Stir-Fry

Make Sichuan sauce: 3 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp chili oil, 2 tsp sugar, 1/2 tsp ground Sichuan pepper.

In same wok, add 1 tbsp oil. Stir-fry 1 sliced red bell pepper and 1 sliced green bell pepper for 2 minutes.

Add 4 dried red chilies (snipped), 4 minced garlic cloves, 1 tbsp ginger. Stir-fry 30 seconds until fragrant.

Add 100g snow peas and 4 sliced green onions. Stir-fry 1 minute until snow peas brighten.

Return crispy tofu to wok. Pour in Sichuan sauce. Toss everything together over high heat.

Add 1 tbsp cornstarch mixed with 3 tbsp water if sauce needs thickening. Cook 30 seconds.

Add 60g cashews or peanuts for crunch. Toss to distribute evenly.

Finish with extra drizzle of chili oil and sprinkle of toasted sesame seeds.

Transfer to warm serving plate. Garnish with fresh cilantro and sliced red chilies.

Serve immediately with steamed rice or noodles. Provide extra chili oil at table.