Make the filling - In a large mixing bowl, combine the crumbled tofu, soy sauce, Sichuan peppercorns, minced garlic, grated ginger, and sliced scallions. Mix well until everything is evenly incorporated. - Use your hands to mix the filling ingredients together - it'll give you a better sense of how well everything is combined. Also, if you're not a fan of tofu, you can easily substitute with seitan or shredded mushrooms for a similar texture.

Fill and fold the wontons - Place a spoonful of filling in the center of each wonton wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to create a triangle, making sure to press out any air bubbles and seal it tightly. Bring the two corners of the triangle together and press firmly to seal. - Don't overstuff the wontons or they may burst during cooking. Also, make sure to seal them tightly to prevent any filling from escaping. If you're having trouble folding the wontons, there are plenty of online tutorials and videos to help you out!

Boil the wontons - Bring a large pot of water to a boil. Gently lower the wontons into the water and cook for about 2-3 minutes, or until they float to the surface and the filling is cooked through. Use a slotted spoon to remove the wontons from the water and set aside. - Make sure not to overcrowd the pot - if you add too many wontons at once, they may stick together or take longer to cook.

Make the chili sauce - In a small saucepan, whisk together the cornstarch and water until well combined. Add the chili oil, rice vinegar, sesame oil, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring constantly, until the sauce thickens and becomes glossy. - The cornstarch slurry can be a bit finicky - make sure to whisk vigorously to prevent any clumps from forming.

Fry the wontons - In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the boiled wontons and fry for 2-3 minutes on each side, or until they are golden and crispy. Remove the wontons from the pan and drain on a paper towel. - Be careful when adding the wontons to the hot oil - they may splatter. Also, use tongs or a slotted spoon to flip them to prevent any oil from splashing onto you.

Serve - Arrange the wontons on a serving plate and drizzle with the chili sauce. Garnish with sesame seeds and sliced scallions, if desired. - Feel free to double the amount of chili sauce if you're a heat lover! You can also adjust the sweetness or saltiness to taste.