Slice the pressed block of tofu through the middle to create 1-inch-thick slabs.

Whisk the hoisin sauce, brown sugar, soy sauce, garlic, ginger, Shaoxing wine, five-spice powder, and sriracha in a small bowl until combined.

Heat a large, nonstick skillet over medium-high heat and add the oil. Once the oil shimmers, add the tofu slabs and pan-fry until they are lightly browned and crisp, about 4 minutes per side.

Remove the tofu from the pan and let it cool for 5 minutes, then slice each slab into 1-inch-thick strips.

Add the sauce to the same pan over medium heat, stirring until the sugar is fully dissolved. Bring the mixture to a boil over medium-high heat, then lower the heat back to medium, stirring constantly to ensure the sugar doesn't burn.

Add the sliced tofu back to the pan and baste the pieces with the sauce. Continue to cook for 7 to 8 minutes until the tofu has absorbed the flavors.

Increase the heat to high and cook for 2 minutes, moving the tofu frequently, until the sauce reduces into a thick, glossy glaze.

Garnish with sesame seeds and scallions and serve hot alongside rice, blanched greens, or tucked into steamed buns.