Instructions

• Drain the tofu, slice into 1/4-inch (5 mm) thick rectangles, and pat both sides dry with paper towels.
• Remove the stem from the green onion and cut into small rounds; set aside a portion of the rounds for garnish.
• In a bowl, whisk together 1 1/2 tablespoons soy sauce, 1 tablespoon sugar, the minced 2 cloves garlic, 1 1/2 tablespoons Korean red chili powder, the pounded red chili (if using), 1 teaspoon white sesame, 1 tablespoon sesame oil, 1/3 cup water, and most of the sliced green onion (reserve the rest for topping).
• Heat a non-stick skillet over medium heat and add 1 tablespoon oil. When the oil is hot and shimmering, arrange the tofu in a single layer in the pan.
• Pan-fry the tofu without crowding, cooking until the bottoms are golden brown (about 3–4 minutes), then carefully flip and brown the other side.
• Pour the prepared sauce into the skillet and reduce the heat to medium-low. Simmer, spooning sauce over the tofu and turning the pieces once or twice, until the sauce reduces but remains slightly wet and coats the tofu (about 2–4 minutes).
• Transfer the tofu to a serving platter, spoon any remaining sauce from the pan over the pieces, top with the reserved green onion rounds, and serve at room temperature.