Carefully remove the silken tofu from its packaging and drain any excess water, taking care not to break it.

In a medium skillet, add the chopped white parts of the scallions, minced garlic, brown sugar, soy sauce, rice vinegar, and chili crisp. Heat over medium-high, stirring occasionally for about 2-3 minutes until the mixture bubbles and begins to thicken.

Once your sauce is bubbling, stir in the green tops of the scallions along with the optional toasted sesame oil. Continue to cook for another minute, then remove from heat.

For extra tenderness, gently lower the tofu block into simmering water and let it poach for 5-8 minutes.

Slice the poached tofu into bite-sized pieces, arrange on a serving plate, and pour the glossy chili garlic sauce over it. Garnish with scallions and sesame seeds if desired.