Toast the Szechuan peppercorns in a wok without oil. Grind them in a pestle and mortar.
Fry off the pieces of tofu in either a frying pan or air fryer. Set aside for a moment.
Sauté minced garlic in sesame oil on a high heat.
Pour light soy sauce, rice wine vinegar, maple syrup and chilli flakes into the wok. Simmer on high.
Add the tofu pieces into the wok and coat in the sauce. Simmer, the sauce will become sticky.