The ingredients in the sauce are a good combination, but the proportions are wrong and result in a very salty strong sauce. The soy sauce should be cut in half and more water or broth added in its place. I also cut the sugar to 1 tsp. Even still the sauce had a lot of flavor. I substituted sambal oelek for the chilis and used garlic/ginger paste which I always have on hand. I also added sliced mushrooms and onion to the dish.
The standard way I do my tofu is first to press it in a towel for about 15 minutes to get the water out. Then I slice it into 8 slabs. I preheat a cast iron skillet and lay all the slabs in the skillet. Do not add oil. The tofu will get good and crispy if you leave it on medium heat for several minutes before turning it. Don't turn it over until it has good color. When it is as done as you want, turn off the heat. Then I pour over it a little slurry of water, hoisin sauce,and little soy sauce maybe (about 1/4 - 1/2 cup). Whatever combination compliments the main dish. Leave it sitting in the sauce until the rest of your dish is done. Very tasty. You can cube it up if you like or serve as is.
Done this way, my husband loved it.