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Cut the tofu into 1-inch squares then place them into a large bowl. Season with salt and sprinkle the tofu pieces with the cornstarch. Toss gently to combine, ensuring each piece of tofu is thoroughly coated in cornstarch.
Heat the oil in large non-stick sauté pan over medium-high heat. Once the oil is hot, place the coated tofu pieces into the pan and cook all sides, tossing every so often, until golden and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the tofu to a paper-towel lined plate. Reduce the heat to medium – there should still be some oil leftover from frying the tofu.
In the same pan, toast the peppercorns, stirring often so they don’t burn, until fragrant, 1 to 2 minutes. Add the celery, garlic, and ginger, and continue to cook, stirring often, until the celery is slightly softened, and the onion becomes translucent, 3 to 5 minutes. Add the soy sauce, reserved tofu, and fresh ground pepper, and stir to combine. Cook another 2-3 minutes until thoroughly combined and the tofu is heated through and serve immediately. ENJOY!