Wash and cut the tofu into small cubes. Drain excess water on the paper towel.
Sprinkle salt and corn starch on the tofu squares. Heat oil in a saucepan and shallow fry the tofu until slightly brown and crispy. Remove from pan and set aside.
In a small mixing bowl mix all the ingredients for sauce and set aside.
Into the same saucepan roast the peanuts for 2-3 minutes. Remove in a bowl.
Heat oil in the same saucepan and add dry red chillies and Sichuan peppers. Stir and add ginger, garlic and spring onion whites. Saute for a minute.
Stir in bell peppers and baby corn and cook for 2 minutes.
Add tofu along with the sauce. Stir and let the tofu absorb the seasoning sauce. Cook for a minute.
Add toasted peanuts, and spring onions greens. Stir and remove from heat.
Serve warm with noodles or rice.
Notes
You can adjust the consistency by adding some water in the tofu.