Pressed fried tofu with Sichuan pepper & plums

Sit the tofu on a plate between 2 thick wads of kitchen paper. Press down gently but firmly to squeeze out as much moisture as possible, then use more kitchen paper to pat the surface of the tofu dry. Cut in half horizontally then in half again so you have 4 equal pieces. Heat the oil in a nonstick frying pan and fry the tofu on all sides for 4-5 minutes in total until crisp and golden. Remove from the pan and set aside.

Wipe the pan of any excess oil then, to make the sauce, put the sugar and 3 tbsp water in the pan and heat gently for 3-5 minutes until the sugar dissolves and turns into an amber caramel. Add the remaining sauce ingredients and stir to combine. Add the plums and cook until just beginning to soften around the edges (about 5 minutes). Return the tofu to the pan and baste in the sauce. Divide between two plates, scatter with the sesame seeds and salad onions and serve hot with sticky rice (if using).