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Combine celery, cilantro, and scallions in a medium bowl and cover with ice cold water. Add 4 to 5 ice cubes and set aside.
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Combine peppercorns and cumin in a mortar and pestle and roughly grind. Transfer to a medium bowl. Add sesame paste, soy sauce, vinegar, chili bean paste, sugar, chili oil, and garlic. Whisk to combine and set aside.
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Spoon tofu into a serving bowl and microwave until barely warmed through, about 1 minute. Cover with dressing. Drain celery, cilantro, and scallions carefully and add to bowl. Sprinkle with sesame seeds. Serve immediately.
Spicy Warm Silken Tofu With Celery and Cilantro Salad Recipe
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1 stalk celery, cut into thin 2-inch matchsticks
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1/2 cup fresh cilantro leaves and tender stems
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3 whole scallions, sliced into thin slicers at an acute bias
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1/2 teaspoon toasted Sichuan peppercorns
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1/2 teaspoon toasted whole cumin seed
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1 tablespoon sesame paste (such as tahini), or peanut butter
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1 teaspoon soy sauce
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2 teaspoons Chinkiang vinegar (see note)
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2 teaspoons fermented chili broad bean paste (see note)
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2 teaspoons sugar
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1/4 cup Chinese roasted chili oil (see note)
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1 medium clove garlic, finely minced (about 1 teaspoon)
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1 (19-ounce) block soft silken tofu
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1 teaspoon toasted sesame seeds
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