Made a quick salad for lunch today. I sauteed cubed tofu with olive oil, lemon, salt and a Sansho spice blend which has red chili, seaweed, sansho pepper, orange peel, poppy seeds, white and black sesame seeds. Sansho pepper is the same as Sichuan pepper. I let the tofu cool a bit and then served it on a salad mix with avocado and cucumber. I dressed it simply with a sesame oil/miso/rice vinegar dressing. Fresh and delicious!