** IF USING OVERNIGHT MARINADE FOR TOFU:
1. Press water from tofu block. 15-30 min. (Tip: pre-cut the tofu into the three thin, flat slices first and press them separately for faster & more even water removal.)
2. While pressing tofu, make the marinade and mix well.
3. Cut tofu into preferred size slices
4. Add tofu to a dish or a bag along with the marinade. Make sure all pieces are coated.
5. Let sit overnight for best flavor or wait at least 30 min to 1 hour. Continue with instructions step 3 below.
INSTRUCTIONS:
1. (If you have not done a pre-marinade) Press water from tofu block. 15-30 min. (Tip: pre-cut the tofu into the three thin, flat slices first and press them separately for faster & more even water removal.)
1.5. While you're waiting, prepare your sauce ingredients and mix well.
2. Cut tofu into preferred size slices (I usually slice the block into three thin flat slices and then dived in half lengthwise and into thirds or fourths widthwise. Triangles are good too!)
3. Heat a pan with neutral oil on med heat & add tofu. (tofu can be added before oil is hot to reduce splattering.)
4. Cook for 13 min or until golden brown (or until the desired level of crispiness.
5. While the tofu cooks: Cut the onion into thin slices (I cut into quarters first, then slice). Mince garlic, grate ginger, and slice scallions.
6. Flip tofu slices over and fry for another 5 min.
7. After 5 min add scallions, garlic, ginger, and onions.
8. Add a bit of water or the remainder of your marinade. Let cook as you mix.
9. Once mixed, add in your sauce ingredients. (Note: you can add these one at a time here, but the flavor is better when the ingredients sit together for a bit).
10. Let simmer for a bit then stir. Add more water as necessary.
11. Serve over rice or eat alone. Top with sesame seeds and scallions to taste.

1 Block Firm Tofu **
Scallions (2-3 stalks or to taste)
Minced garlic (2-3 cloves or to taste)
Grated ginger (around 1in or to taste)
1 medium sliced onion (sweet or red, can use more or less as preferred)
water as needed (or use leftover marinade liquid)

SAUCE:
1 tbs sugar
1 tbs soy sauce or tamari
1 tbs sesame oil
1 tbs gochugaru or gochujang

TOPPINGS:
sesame seeds
more scallions

**
Make a marinade for the tofu and set it in the fridge overnight. This step is optional but is really nice.
1 cup chickenless stock
1/4 cup soy sauce
1/4 cup maple syrup
3 tbsp mirin
3 tbsp rice wine vinegar
1 tbsp sesame oil
1 in chunk ginger, grated
2 cloves garlic, grated
(make ginger and garlic into a paste)