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Heat a large skillet over high heat. Add oil and swirl to coat the pan.
Arrange the tofu chunks in the skillet and fry them until they are golden brown on all sides, 8 to 9 minutes.
While the tofu is cooking, prepare the veggies and the sauce. Crush the garlic cloves and slice the chilis. In a small bowl, mix together the soy sauce, agave nectar, and black pepper. Set aside.
Once the tofu is nicely browned and crispy around the edges, add the crushed garlic and sliced chilis to the skillet. Stir-fry for 45 seconds to 1 minute.
Pour the sauce mixture over the tofu and stir to coat. Cook until the sauce thickens, about 3 minutes.
Remove the skillet from the heat and transfer the crispy & sticky garlic chili tofu to a serving bowl. Garnish with sesame seeds and enjoy!