Mix the bread crumbs, coconut and Szechuan pepper salt in a bowl. Cut the tofu into small pieces and soak in salt water for half an hour. And then, drain it.

Add the flour in a bowl and beat the eggs in another bowl. Wrap the tofu in a layer of flour, and place it in the egg liquid to cover a layer of the egg liquid.

Put the tofu in the coconut mixture to cover a layer of coconut mixture. Heat a wok with oil, and fry it until golden. Transfer it on a plate and topped with mayonnaise or spicy sauce. Serve.