Prep: 1. Drain tofu, cover with plastic wrap, and bring to room temperature. 2. Chop/slice: garlic, ginger, and scallions (white and green parts separated). Make: 1. Sauté ginger, garlic, and white parts of scallions in canola oil over medium-low heat, stirring, for 1 minute. 2. Add chili paste, soy sauce, and sesame oil, and bring to a gentle simmer. Turn tofu block into skillet and gently warm through, 2 minutes. 3. Carefully transfer tofu to a serving dish and spoon sauce over. Scatter with green parts of scallions and serve immediately.
If you don't have silken tofu in your fridge, firm tofu works too, simply slice into cubes and proceed with the directions.