Step 1

Remove the tofu from its packaging, put on a plate, and leave for 10 minutes or so, then tip the water away. Place the drained tofu on a nice serving plate with a lip, as things are about to get saucy.

Step 2

In a medium-sized bowl, combine the sesame oil, vinegar, soy sauce, agave syrup, and 2 tablespoons of hot water. Whisk with a fork to mix.

Step 3

Put the canola oil into a pan over a high heat and, when hot, add the green onions, pine nuts, and pickled chile peppers. Fry for 2 minutes, stirring every now and then, being very careful not to burn the mixture.

Step 4

Very carefully (as it may spit), tip the hot pine nuts into the sesame oil mixture along with the cilantro. Mix well, then pour over the tofu and serve.