Combine hoisin sauce, rice wine vinegar, coconut aminos, hot chili paste and sesame oil in a small bowl. Mix until well combined and set aside.
Heat olive oil in a large skillet over medium high heat. Add half of the tofu and saute for 2 to 3 minutes, or until tofu starts to brown. Transfer browned tofu to a plate lined with paper towel to drain. Repeat with remaining tofu.
Add tofu back to skillet along with the hoisin mixture, tossing to coat tofu evenly.
Saute another 2 to 3 minutes, making sure tofu is evenly coated and sauce is throughly heated.
Remove from heat and serve over farro, rice, veggies, noodles, whatever you choose.