Drain the Tofu and gently press out excess water for about 10-15 minutes using paper towels or a clean cloth and a heavy object. Cut the Tofu into 1.5 cm thick slices.
2
Finely chop 10g of the Green Onion and set aside the remaining 10g for garnish.
3
In a small bowl, combine the Soy Sauce, Gochugaru, Minced Garlic, Sugar, 10g of the chopped Green Onion, 5g of Sesame Oil, and Water to create the sauce mixture.
