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1
Slice the drained tofu into rectangles approximately 1 cm thick. Lay between several layers of paper towel, set a weighted board or heavy pan on top, and press for a minimum of 15 minutes, so the surface moisture is drawn out and the tofu fries rather than steams — the paper towels must emerge visibly damp and the tofu surface dry to the touch before frying proceeds.
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2
Combine ganjang, gochugaru, sesame oil, minced garlic, sugar, and water in a small bowl, stirring until the sugar dissolves so it will distribute evenly through the sauce rather than settling and scorching in one spot. Add the sliced green onion and dried chillies, then set aside.
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3
Pour oil into a wide, heavy pan — sufficient to cover the base entirely — and set over medium-high heat; when the oil shimmers and a drop of water flicked from the fingertip reacts with an immediate, sharp spit, the pan is ready. Lay the tofu slices in a single layer without crowding and do not move them, so each slice builds an unbroken, deep gold-to-amber crust that will hold its texture once the braising sauce goes in — this is where the dish lives or dies, because tofu left pale will waterlog in the sauce and carry no flavour. After 2–3 minutes undisturbed the underside should release freely from the pan; flip each slice once and brown the second side for a further 2–3 minutes to the same colour.
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4
Reduce the heat to low and pour the braising sauce evenly over and between the tofu slices, so it seeps into the crust gradually rather than seizing on contact with a too-hot pan. Cover and simmer gently for 3–5 minutes until the sauce reduces to a glaze that clings to each slice — neither pooling as thin liquid nor drying to a scorch — and the green onion and dried chilli have bloomed and softened.
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5
Transfer the tofu slices to a serving dish, spoon any remaining sauce over them, and serve immediately alongside plain steamed rice, allowing the pooled glaze to be eaten with the rice.