Silky tofu is draped in a glossy chili crisp–garlic–soy sauce, brightened with rice vinegar and scallions and finished with a whisper of sesame—an umami-packed, weeknight-ready dish in under 10 minutes.
Carefully remove the silken/soft tofu from its package; drain and, if serving cold, blot excess moisture on a clean towel. Transfer to a plate or bowl.
In a small skillet, combine the white parts of the scallions, garlic, brown sugar, soy sauce, rice vinegar, chili crisp, and toasted sesame seeds. Heat over medium-high, stirring, until the mixture begins to bubble; simmer 1–2 minutes until the sugar dissolves and the sauce thickens slightly.
Stir in the green parts of the scallions (reserve a few for garnish) and cook about 1 minute more. Remove from heat and stir in the toasted sesame oil.
To serve cold: slice or leave the tofu whole, pour the warm sauce over the top, and garnish with extra scallions.
To poach (optional): lower the tofu into gently boiling water (to cover by about 1 inch), reduce heat to low, and poach at least 5 minutes. Lift out with a slotted spoon, drain, transfer to a bowl, slice or score if desired, then pour the sauce over and garnish.
Serve immediately, ideally over steamed white rice.