Easy Tofu and Celery Salad

7 oz. (200 g) baked tofu , sliced to ½” (1 cm) thick 2” (4 cm) long sticks

3 to 4 stalks regular celery (or 1 small batch Chinese celery) , sliced to ⅓” (6 mm) thick 2” (4 cm) long sticks (yields 2 cups after cutting)

subheading: Dressing:

3 tablespoons light soy sauce (or soy sauce)

1 tablespoons Chinkiang vinegar (or 1 ½ tablespoons rice vinegar)

3 teaspoons sugar

1 tablespoon peanut oil

2 cloves garlic , grated

2 teaspoons grated ginger

½ teaspoon ground Sichuan peppercorns (or ground black pepper)

2 tablespoons homemade chili oil , or to taste (or 2 teaspoons toasted sesame oil)

Directions at omnivorescookbook.com

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