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Preheat your oven to 350 °C.
Use a cheese grater to grate your block of extra firm tofu into a mixing bowl (no need to press).
To the bowl of tofu, add 2 tbsp soy sauce, 1 tbsp neutral oil, and 1 tbsp rice wine vinegar. Mix until all the tofu is coated.
Spread your shredded tofu as flat as possible on a parchment paper-lined baking sheet. Bake at 350 °C for 25-30 minutes, or until nice and crispy. No need to pull out and mix!
As the tofu is baking, add the 5 tbsp chili sauce, 2 tbsp soy sauce, and 2 tbsp sriracha to a small bowl. Stir until mixed through.
Mince the garlic cloves and chop up the green onion.
Heat 1 tbsp neutral oil in a pan, then add onion and garlic. Cook until fragrant.
Add the baked tofu into the pan along with the chili sauce mix. Mix all ingredients, then simmer on low until the tofu reaches your desired sauce consistency.
Serve with rice and other vegetables, and enjoy!