Grate the tofu on the large holes of a box grater onto a plate lined with a paper towel or dish towel. Let drain for at least 5 minutes.
Transfer the tofu to a large bowl, then season with salt and pepper. Add the celery, scallions, jalapeño, and cilantro and toss gently with your hands. Add the rice vinegar and sesame oil, season with salt and pepper, then toss once more. Season to taste and serve at once. Keep leftovers in an airtight container for up to one day.
Photography and prop styling by Julia Gartland. Food styling by Samantha Seneviratne.