Pan-fried tofu with spicy sauce (Dububuchim-yangnyeomjang)

Rinse the tofu under cold water and pat it completely dry with a cotton cloth or paper towels.

Slice the block of tofu into 8 evenly sized rectangular pieces.

Add vegetable oil to a pan and preheat it over medium-high heat.

Carefully place the tofu slices in the hot pan and cook for 5 minutes until the bottom is golden brown and crispy.

Flip the tofu and continue to cook for another 4 to 5 minutes until the other side is also golden brown.

In a mixing bowl, combine soy sauce and Korean hot pepper flakes (gochugaru).

Add minced garlic to the bowl.

Add finely chopped onion to the sauce.

Add sugar and sesame oil.

Chop the green onion, add half to the sauce, and mix well. Reserve the rest for garnish.

Arrange the pan-fried tofu on a serving plate.

Spoon the seasoning sauce generously over the tofu slices.

Garnish with the remaining chopped green onion and toasted sesame seeds.

Serve immediately, ideally with a side of steamed rice.