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Line a large plate or baking sheet with a double layer of paper towels. Drain 1 (16-ounce) package firm tofu. Cut lengthwise into generous ½-inch thick slabs. Halve the slabs crosswise. Stacking a few on top of each other at a time, cut the pieces in half diagonally to form triangles. Place the triangles in a single layer on the paper towels, season with ¼ teaspoon kosher salt, and let sit to drain for 10 minutes. Meanwhile, make the sauce.
Stir 2 tablespoons chili crisp, 1 tablespoon rice vinegar, 2 teaspoons soy sauce, and ½ teaspoon cornstarch together in a small bowl until the cornstarch is suspended.
Heat 2 tablespoons vegetable oil in a large 12-inch nonstick frying pan or cast iron skillet over medium-high heat until shimmering. Add the tofu in a single layer (it will be a tight fit) and cook until crisp and golden-brown, 4 to 5 minutes per side.
Remove the pan from the heat (if you’re using cast iron, let it cool off for 1 minute). Stir the sauce again, then drizzle evenly over the tofu (careful, it will bubble up). Toss to coat the tofu. Transfer to a serving plate and garnish with 1 thinly sliced medium scallion if desired.