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Halve tofu through long edge of block, then cut each half crosswise into 3 (½"-thick) planks. Using a clean dish towel or paper towels, press water out of tofu.
In a 13"-by-9" baking dish or any dish large enough to fit tofu in a single layer, whisk oil, miso, and vinegar. Gradually whisk in soy sauce. Arrange tofu slices in dish in a single layer. Flip pieces to coat both sides, then cover with plastic wrap, pressing so it sits on surface of tofu. Marinate at room temperature at least 1 hour or up to 5.
Prepare a grill for medium-high heat; clean and oil grates. Remove tofu from marinade, letting excess drip off and reserving for sauce, and grill, uncovered and turning occasionally, until golden brown and slightly reduced in volume, 6 to 7 minutes per side.
Make Ahead: Tofu can be grilled 5 days ahead. Transfer to an airtight container and chill.
In a small saucepan over high heat, bring reserved marinade, garlic, ginger, water, syrup, and white scallion parts to a boil, whisking constantly, then reduce heat to medium-low and bring to a simmer. Cook, whisking constantly, until reduced by one-third and slightly thickened, 3 to 5 minutes.
Transfer grilled tofu to a platter. Pour sauce over. Garnish with green scallion parts and sesame seeds.
Make Ahead: Sauce can be made 5 days ahead. Transfer to an airtight container and chill.