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With your knife blade parallel to the cutting board, slice each block of pressed tofu horizontally so you have thinner rectangles, ¼ to ½ inch thick.
Then slice the rectangles into strips as thin as you can manage.
To a medium bowl, add the tofu, as much of the garlic as desired, the cilantro, chili oil, salt (taste the pressed tofu first to avoid over-salting), black vinegar (if using), sesame oil, sugar, and white pepper.
Toss together until thoroughly combined.
Serve immediately at room temperature or prepare up to 48 hours in advance and then serve chilled if you find yourself short on time.