Chop tofu into bitesize chunks and fry off in a splash of oil until golden. Alternatively cook in air fryer.
Toast the Szechuan peppercorns over a medium heat in a wok or frying pan. Crush the peppercorns into a fine powder in a pestle and mortar, then set aside.
Place another splash of oil in the wok and then fry off the crushed garlic, then add the ginger and chilli flakes.
Add the crushed peppercorns, soy sauce, maple syrup and rice wine vinegar. Simmer in the pan for 5 minutes until thick and gloopy.
Toss in the tofu and coat in the sauce, and simmer for another 5 minutes. The sauce should cling to the tofu pieces and be pretty thick. Serve with rice and top with sesame seeds.