Cut tofu into 2/3” (1.5 cm) cubes and transfer to a large ziploc bag. Add soy sauce and maple syrup. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 10 to 15 minutes.

Mix all the sauce ingredients together in a small bowl.

When tofu is marinated, open the bag just a little bit without letting the tofu fall out. Drain the liquid and discard it. Transfer the tofu to a shallow tray or a big bowl. Add cornstarch, a tablespoon at a time, and gently toss to coat the tofu with your hand. It is OK if the tofu isn’t coated evenly.

Heat a large skillet with 2 tablespoons of oil over medium-high heat until shimmering. Add the tofu with your hand, shaking off any extra cornstarch, spreading it into one layer with some gaps in between so the tofu pieces don’t stick together. Let cook without moving until the bottom turns golden. Flip to brown other sides until most sides have browned and there’s no dry cornstarch on the surface (*Footnote 4). If the pan gets too hot, turn to medium or medium-low heat to prevent the tofu from burning. Transfer cooked tofu to a plate. Set aside.

Add the remaining 1 tablespoon oil, chili pepper, garlic, ginger, and Sichuan peppercorns. Stir for 20 to 30 seconds to release the fragrance.

Add the bell pepper and green onion. Stir for 1 minute.

Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan. Stir a few times until the sauce thickens.

Add back the cooked tofu. Gently toss to coat with sauce. Add the peanuts and chili oil, then give it a quick stir. Immediately transfer everything to a big plate. Serve hot as a main dish by itself or with steamed rice.