Remove the tofu from the packaging and use a paper towel or cheesecloth to squeeze out the water from it, then crumble the tofu directly into a strainer and leave to drain.

Chop the garlic, onion, and scallions.

Place pan with oil on high heat, then add the tofu to it. Saute the tofu to cook off any excess water, then spread it out evenly to toast. Flip the tofu in sections to toast the other side.

Make a well in the middle, add oil as needed, then saute the onion and scallions in it.

Once the aromatics are fragrant and the tofu is dried out, mix them all together.

Season with gochujang, gochugaru, oyster sauce, sugar, sesame oil, and garlic. Saute until everything is coated. Taste and adjust as needed for more flavor.

To serve, place a tofu on one half of a bowl, then canned tuna on the other half. Garnish with crushed seaweed paper, sesame oil, and sesame seeds. Mix well and enjoy!