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Carefully drain the tofu and place it on a heat-safe plate or shallow bowl that fits inside your steamer. Slice the top of the tofu into a checkered grid pattern, but do not cut all the way through the base so the tofu stays together.
Steam the tofu over medium high heat for 5-6 minutes or until warmed through. Carefully drain any excess liquid released by the tofu after steaming.
Heat the neutral oil in a small pan over medium heat. Add the scallion and grated ginger, then cook for 1-2 minutes or until aromatic. Pour the hot scallion ginger oil into a bowl.
In the bowl, mix the soy sauce, Chinese black vinegar, brown sugar, chili oil, vegetarian oyster sauce, and Chinese 5 spice powder. Taste and adjust to your liking.
Pour the sauce over the steamed tofu. Garnish with scallions or cilantro, sesame seeds, and extra chili oil, if desired.
Serve with steamed rice to soak up all the sauce and flavor. Enjoy while hot!