Celery and Tofu Salad

• 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

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.
2. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3.
3. Strain oil into a bowl or jar and discard spices.
4. Put a pot of salted water over high heat and bring to a boil.
5. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
6. Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.

peanut oil, ginger, cinnamon, cloves, coriander seeds, cumin seeds, anise, peppercorns, red chili flakes, salt, chinese celery, pressed

Taken from cooking.nytimes.com/recipes/1013219 (may not work)