Toss the marinated tofu in the flour, reserving the extra marinade.

Heat a large wok or heavy skillet over high heat. When it's hot, add 1 T of the oil. When the oil is hot, add the half floured tofu cubes. Stir-fry until they are fairly crisp and browned. Remove them from the pan, add the second T of oil, let it reheat and cook the remaining tofu the same way.

Add the first batch of tofu back to the pan along with the pepper flakes, Sichuan pepper and tangerine peel. Stir-fry for a minute, then add the vinegar, remaining marinade and broth. Cook over high heat until most of the broth evaporates. Serve hot.