Cut the tofu into medium-sized rectangles and blot dry on paper towels.
Saute the garlic in canola oil over medium high heat. When it's almost golden brown, add the roasted chili paste and saute for a few seconds longer.
Then add the tofu and coat well with the chili and garlic. Cook until the tofu is golden brown and the chili and garlic have formed a slight crust on the outside.
Add green onions, cook for a second longer, and then take off the heat. Serve with jasmine rice.