2 14-oz. packages of firm tofu, cubed
6 cloves garlic, peeled & minced
5 scallions, thinly sliced
2 red jalapeño or Fresno chiles, seeded and sliced
2 green jalapeño chiles, seeded and sliced
2 tbsp freshly minced cilantro
1 cup cornstarch
2 tsp. ground Szechuan peppercorn-salt
2 cups vegetable oil
1. Cut the tofu into 1" square cubes, place on a large platter or tray, cover with several layers of paper towels, then place a plate on top. Let rest for 3o minutes and change paper towels as needed, until most of the liquid/water in the tofu has come out. Blot the tofu dry with paper towels just before frying.
2. Heat 2 cups of oil over high heat in a large sauté pan until very hot. In the meantime, coat the tofu in the cornstarch. Fry the tofu in hot oil (in 2 batches so as to not overcrowd the pan) about 5 minutes until lightly browned. Remove the tofu to a paper towel-lined plate and set aside.
3. Pour out all but 1 tbsp. of oil from the pan. Add the sliced jalapeños and garlic and sauté briefly. Add the fried tofu to the pan, season with 2 tsp. of Szechuan pepper-salt, and a dash of white pepper and voila! We're good to go. Garnish with sliced scallions before serving. Taste and add more pepper-salt and/or white pepper as needed.