Put chopped tomatoes with juices into large skillet. Add chopped garlic and sugar. Cover and cook on medium-high until tomatoes are cooked down and juicy, stirring occasionally, about 10 minutes.
While tomatoes are cooking, gently press tofu to remove excess water. Cut tofu into cubes. Add to skillet with the tomato mixture.
Sprinkle with 1 tsp salt and a few pinches of freshly cracked black pepper. Cover and simmer about 5 minutes.
Gently stir several times while cooking, taking care not to break tofu. If desired, taste and sprinkle in 1/2 tsp more salt, or to taste.
Remove from heat and stir in sliced scallion. Serve over fluffy jasmine rice.