Cut the tofu into inch-cubes. Clean the scallions and cut into pine-nut-sized pieces. Combine together all the sauce ingredients in a small bowl. Heat up a skillet with oil and fried diced cubes until golden brown. Drain.
Save half spoon of oil in the skillet and add in pickled chillies, minced garlic, and pine nuts. Stir until aromatic. Return the tofu to the skillet and then pour in the prepared sauce. Gently stir until all tofu are coated with the sauce. Sprinkle the chopped scallions over and toss until all ingredients are well-combined and flavours have mingled.