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
Put a pot of salted water over high heat and bring to a boil. Add celery
for about a minute; drain
and run under cold water to stop the cooking process.
Layer celery and tofu
on serving plates, drizzle
with chili oil
and sprinkle with salt.