together the chili oil, chili bean paste and rice vinegar in a small bowl.
Heat a wok
over high heat until smoking and pour in the vegetable oil. Add the peppercorns and garlic and toss briefly, and then add the celery
until softened, 1 minute. Stir in the tofu
and carefully toss until heated through, about 1 minute. Pour in the chili oil sauce and toss well until warm throughout.
Stir in the soy sauce
and season with sea salt, black pepper and the lemon juice
, adding more to taste.
Transfer to a platter and sprinkle the cilantro
over the top. Drizzle
more chili oil
over the salad and serve immediately.