Szechuan Celery and Tofu Salad

Time: 20 minutes, plus resting time
Yield: 4 servings.

Ingredients

• 1 cup peanut oil
• 1 piece ginger, 2 inches long, cut into 3 or 4 slices
• 1 piece cinnamon, 3 inches long
• 3 cloves
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 4 star anise
• 1 tablespoon Sichuan peppercorns
• 1/4 cup red chili flakes, or more to taste
• Salt
• 1 bunch Chinese celery, thinly sliced
• 4 to 6 ounces pressed tofu, thinly sliced or julienned.

Instructions

1. Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.
2. Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
3. Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.
   

Notes:  

• Spiced oil keeps indefinitely in fridge.  
• If you can get Chinese celery, the flavor and texture is far superior.

Source:  The Minimalist, 8/4/10. Adapted from Szechuan Gourmet, Manhattan.