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Crumble the tofu directly into a large nonstick or cast iron skillet with your hands, breaking it into small, uneven pieces.
Add the soy sauce, rice vinegar, sriracha (if using), date syrup, and pepper directly to the pan.
Stir well to coat the tofu. Spread into an even layer. Spray lightly with cooking oil (optional) or use a nonstick pan.
Heat the skillet over medium-high heat.
Let the tofu cook undisturbed for about 7 minutes, or until the moisture cooks off and edges start to brown.
Push the tofu to the edges of the pan to create a small open space in the center.
Add garlic, ginger, and scallion whites to the center and let them sizzle for about 30 seconds, or until fragrant.
Stir everything together and cook about one more minute.
Adjust the seasonings to taste and cook until warmed though and browned.
Remove from heat and stir in scallion greens.