Wrap firm tofu in paper towels and press for 30 minutes using a heavy object.

Combine tamari, chili flakes, black pepper, maple syrup, Sriracha, rice wine vinegar, minced garlic, ground ginger, and Chinese 5 spice to make the sauce.

Unwrap tofu, pat dry, cut into cubes, and coat with cornstarch.

Heat oil in a non-stick pan and fry tofu cubes until golden brown and crispy.

Sauté chopped red pepper until tender, then add the crispy tofu and Szechuan sauce, stirring to combine.

Serve and garnish with chopped scallions.