Prep and season tofu: Pat the pressed tofu slabs dry with paper towels to remove residual moisture — drying is essential so the tofu forms a golden crust when seared. Lightly season both sides with 1/8 tsp salt and a grind of black pepper. Set on a wire rack while you prepare the potatoes so air can circulate and the surface stays dry.

Parboil and smash potatoes: If not already parboiled, place the baby potatoes in salted water, bring to a simmer and cook until a knife meets only slight resistance (10–12 minutes depending on size). You only want them tender, not falling apart — this keeps the interior fluffy after smashing. Drain and let steam-dry for 2 minutes so they aren’t water-logged. On a cutting board, place each potato under the flat side of a wide spoon or the palm of your hand and press down to flatten to 7–8 mm thickness; the cracks and exposed surface will become the crunchy edges.

Crisp the smashed potatoes: Heat a heavy skillet (cast iron preferred) over medium-high heat and add 1/2 tbsp of the neutral oil. When the oil shimmers, add the smashed potatoes cut-side down in a single layer, leaving space between them — crowding causes steaming, not crisping. Cook undisturbed for 3–4 minutes until deeply golden, flip and brown the other side 2–3 minutes. Transfer to a warm plate and finish with a pinch of salt. The goal is maximum surface contact for Maillard browning; a hot pan and minimal movement produce the best crisp.

Make the Orange–Sichuan glaze base: In a small bowl whisk together the soy sauce, orange juice, orange zest, rice vinegar, minced garlic, brown sugar, and crushed Sichuan pepper. Taste for balance: you want bright citrus, a touch of sweetness to counter vinegar, and a gentle floral-numbing backnote from the Sichuan pepper. Set aside. The measured sugar is small — its role is to help the glaze caramelize and round the edges of the flavors.

Sear the tofu for a golden crust: Return the skillet to medium-high heat and add the remaining 1/2 tbsp oil. When hot, add tofu slabs in a single layer without crowding. Sear 3–4 minutes per side until a deep golden-brown crust forms — don’t keep flipping; a single, confident flip preserves the crust and allows an even Maillard reaction. If your tofu sticks, give it another 30 seconds: it will release when the crust is set.

Thicken the sauce and glaze the tofu: Reduce heat to medium. Stir the cornstarch into 1 tbsp water to make a smooth slurry (this prevents lumps). Pour the prepared glaze into the pan with the seared tofu and bring to a gentle simmer — simmering cooks off raw alcohol from the vinegar and concentrates flavor. Stir the cornstarch slurry and add it to the pan in a thin stream while stirring; simmer for 1–2 minutes until the sauce becomes glossy and coats the back of a spoon. Spoon the glaze over the tofu so each slab gets an even, lacquered finish.

Finish and assemble: Reheat the potatoes briefly in the pan for 30 seconds if needed to ensure they are hot. Plate 2–3 crisp smashed potatoes per person, place the glazed tofu slabs alongside or atop the potatoes, then spoon any remaining glaze over. Scatter chopped cilantro and an extra pinch of crushed Sichuan pepper if you like more floral heat. Serve immediately so the potatoes remain crisp and the tofu retains its sticky glaze.

Rest and serve notes: Let the plated tofu sit for 1 minute before eating to allow the glaze to set slightly — this improves mouthfeel and prevents the tofu from sliding off the potatoes. Eat while hot for the best contrast of textures and flavors.