Step 1

Bring three cups of water to a boil (on the stove or in the microwave).

Step 2

Combine all of the sauce ingredients in a medium bowl; whisk until well-combined. Set aside.

Step 3

Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.

Step 4

Heat the peanut oil in a 10" or larger heavy skillet over medium heat until shimmering. Add the peanuts and peppers and fry for 1 to 2 minutes, until browned and fragrant. Strain from the pan and set aside.

Step 5

Add the bell pepper, carrots, and light-colored scallions to the pan. Stir-fry for 3 to 4 minutes, until browned and tender-crisp. Strain from the pan and set aside with the peanuts and Szechuan peppers.

Step 6

Turn the heat down to medium. Add the tofu to the pan and fry until golden brown, about 1 minute per side (6 minutes total).

Step 7

Transfer the bell pepper, carrots, scallions (light and dark), peanuts, and Szechuan peppers back to the pan. Give the prepared sauce a good stir and pour into the pan. Toss with the tofu and vegetables; allow to cook for 1 to 2 minutes, until thickened. Garnish with sesame seeds and serve with rice.