Drain water from tofu. Place tofu on a strainer or a pair of chopsticks over a small bowl, set aside, and allow to drain for 1 hour. To save time, you can slice the tofu without straining and press each slice with a paper towel, trying to get as much water out as you can, in the process.

Slice tofu into 5 millimeter-thick (1/2 inch) squares. Place a piece of paper towel on top of tofu and gently press to drain extra moisture. Lightly season one side of tofu with salt and pepper.

Heat 1 tablespoon oil in a large nonstick skillet until warm. Add tofu and cook until the bottom side turns golden brown, about 3 minutes. Flip with spatula and cook the other side until golden brown, about 3 minutes. Transfer to a plate.

If the skillet is not large enough to hold all the tofu, cook tofu in batches in this same manner.

Add the remaining 2 teaspoons of oil, scallion and garlic into the same skillet and heat over medium heat. Stir a few times until fragrant. Add red pepper and green pepper, stir a few times. Lightly season with salt and pepper. Stir and cook until the pepper is cooked through but still crisp, 1 to 2 minutes.

Add chili powder, cumin powder and Sichuan pepper sea salt into three separate small plates.

Garnish tofu with scallion and pepper. Serve warm with the three seasonings as appetizer, side dish or snack. To eat, dip a piece of tofu, together with a piece of pepper, into one or any combination of the three seasonings.