Sichuan Tofu Gan and Warm Celery Salad

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2 tablespoons chili oil, plus more for garnish

1 tablespoon chili bean paste

1 tablespoon rice vinegar

1 tablespoon vegetable oil

1 tablespoon Sichuan peppercorns

1 large clove garlic, coarsely chopped

3 inner celery stalks, with leaves, sliced diagonally 1/4-inch thick

One 8-ounce package firm tofu gan (dried firm beancurd), sliced into 1/8-inch-thick slices

1 teaspoon light soy sauce

Sea salt and freshly ground black pepper

Juice of 1/2 lemon 

1/4 cup coarsely chopped fresh cilantro leaves

1/4 cup roasted salted peanuts