Gently drain the 16 oz of silken tofu and blot excess moisture with a kitchen towel.

In a medium skillet, combine the sliced white parts of 2 scallions, 2-3 minced garlic cloves, 2 teaspoons of brown sugar, and 3 tablespoons of soy sauce. Add rice vinegar and chili crisp, heat over medium-high for about 3-4 minutes until bubbling, then reduce to a simmer for another 1-2 minutes until sauce thickens slightly.

For warm tofu, bring a pot of water to a gentle boil, slide in the drained tofu, and simmer on low heat for 5-8 minutes.

Position the tofu on a serving plate and drizzle chili garlic sauce over the top, garnishing with the green scallion parts.