Instructions

• Drain the 16 oz firm tofu and slice into 1/4-inch (5 mm) thick rectangles. Pat each piece dry with paper towels to remove surface moisture.
• Trim and remove the stem from the green onion and cut into small rounds. Reserve a small portion of the rounds for garnish and use the rest in the sauce.
• In a bowl, combine 1 1/2 tablespoons soy sauce, 1 tablespoon sugar, 2 cloves minced garlic, 1 1/2 tablespoons Korean red chili powder, the reserved green onion rounds (except the portion set aside for garnish), 1 tablespoon sesame oil, 1 teaspoon white sesame, 1/3 cup water, and the optional pounded red chili if using. Stir until the sugar is dissolved and the mixture is uniform — this is your sauce.
• Heat a non-stick skillet over medium heat and add 1 tablespoon oil. When the oil is hot and shimmering, arrange the tofu pieces in a single layer in the skillet.
• Pan-fry the tofu until golden brown on the first side (about 3–5 minutes), then carefully flip each piece and brown the second side (about 3–5 minutes more).
• Pour the prepared sauce into the skillet over the browned tofu and reduce the heat to medium-low. Simmer, spooning sauce over the tofu occasionally, until the sauce reduces and thickens slightly but remains somewhat saucy (so it coats the tofu), turning the tofu once so both sides simmer briefly in the sauce.
• Transfer the tofu to a serving platter, top with the reserved green onion rounds, and sprinkle any sauce left in the pan over the tofu.
• Serve at room temperature.