Gently remove the tofu from packet and invert onto a plate. Carefully slice into 6 cubes by cutting tofu lengthways in half, then crossways into thirds, draining off any excess liquid.
Heat oil in a wok until surface seems to shimmer slightly. Lightly coat tofu pieces in cornflour and, using a spatula, carefully lower into hot oil. Don’t coat the tofu in advance of heating the oil or the coating will become too moist and sticky. Deep fry the tofu for about 4 minutes or until lightly browned and crisp. Remove with a slotted spoon and drain well on paper towel.
To make the sauce place spelt syrup and tamari in a small pan, bring to the boil and cook for 2 minutes. Take off the heat and add lemon juice.
To serve arrange the tofu on a serving platter. Drizzle with the sauce, garnish with Sichuan pepper and salt, and serve immediately.