Prepare the Vegetables and Tofu: Cut the pressed tofu into 2-inch long matchsticks.
Using a box grater or food processor, grate the peeled carrots and trimmed celery stalks.
Make the Dressing: In a small bowl, whisk together the soy sauce, chile paste, and dark sesame oil until well combined.
Combine and Marinate: In a large bowl, combine the tofu matchsticks, grated carrots, and grated celery.
Pour the dressing over the top and toss gently to coat everything evenly.
Chill: Cover the bowl and refrigerate for at least 2 hours, or up to overnight, to allow the tofu to absorb the flavors of the marinade.
Serve: Just before serving, give the salad one final toss to redistribute the dressing.
Enjoy chilled.
Turn this salad into a complete meal by serving it over cold soba noodles or a bed of fresh spinach.
