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Heat a small or medium frying pan over medium heat until hot, then add the peanuts, panko and sesame seeds. Stir frequently until the sesame seeds and panko are golden brown, about 3 minutes. Transfer to a medium bowl.
In a small to medium heat-proof bowl, layer the cinnamon stick halves, star anise, chile flakes and finally the grated garlic. Set this bowl near your stove and place the finely chopped cilantro next to the bowl.
Arrange the blocks of tofu on a large plate or a shallow bowl with a lip.
Once everything is prepped, heat the oil in your smallest saucepan over medium heat until it registers 350 degrees. Carefully pour the hot oil over the garlic mixture and let it sizzle, then immediately stir in the cilantro. Let rest for 1 minute, then use a spoon to pick out the cinnamon stick halves and star anise and discard.
Add the soy sauce, vinegar and agave to the infused oil, then pour everything over the peanut-panko mixture and stir well.
Carefully tip out any water that has accumulated underneath or around the tofu, then pour the chili crisp on top of the tofu, including all the liquid in the bowl. Dig in with spoons and serve with hot rice, if desired.