Step by step

Method

4 steps

1. 1

   Press 1 block (14–16 oz) firm or extra-firm tofu 15 minutes between towels with a weight on top. Cut into ½-inch slabs or cubes. Mix a bulgogi-style marinade: 3 tablespoons soy sauce, 1 tablespoon brown sugar or honey, 1 tablespoon gochujang (optional), 1 teaspoon sesame oil, 2 minced garlic cloves, and a little grated onion or apple.

2. 2

   Toss tofu in half the marinade and let it sit 10–20 minutes while you heat the pan. Reserve the rest for glazing.

3. 3

   Heat 1 tablespoon oil in a nonstick or cast-iron skillet over medium-high. Cook tofu in a single layer 3–4 minutes per side until deeply browned and a little crisp at the edges. Don't move it early — pale tofu won't taste grilled.

4. 4

   Pour the remaining marinade into the pan for the last minute; it should bubble into a shiny coat. Finish with sesame seeds and green onion. Serve with rice and lettuce wraps — savory-sweet tofu with sticky edges, not a bland white block.