1/4 tsp Sichuan Peppercorn powder ("hua jiau" in Mandarin)
3/4 tsp salt
1/4 tsp sugar
1/4 tsp chicken powder
1/8 tsp pepper
4 tbsp cornstarch
1/2 cup water
Dry and cut the bean curd (tofu) into 1" x 1.5" x 0.25" (2.5 cm x 4 cm x 0.6 cm) thin slices.
Deseed and dice the chillies finely. Wash and chop the parsley. Dice the spring onion. Peel and chop the peanuts.
Mix all the seasoning evenly with the chopped ingredients. Leave for later use.
Coat the bean curd with a little cornstarch then dip into the mixed batter. Deep fry in hot oil over moderate heat till golden. Remove and leave to cool. Deep fry again for a few seconds over high heat then dish.