Bulgogi tofu

Loosely adapted from NYT

Press firm tofu to remove water. Cube into bite sized pieces

Marinade (approximate measurements)
1 tbsp brown sugar
1 tbsp gochugaru chili flakes
2 tbsp sesame oil
splash neutral oil
2 tbsp gochujang paste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp minced garlic
1 tbsp minced/ grated ginger
sesame seeds
tbsp or so of cornstarch, optional (reserve until ready to bake)

Gently mix tofu into marinade so all pieces are covered. Let sit for 30 mins to a couple hours. When ready to cook, mix in cornstarch if using. Preheat oven to 400F.
Spread tofu on a baking sheet covered in lightly oiled aluminum foil. Bake for 20ish minutes until the tofu looks good, stirring occasionally.

Serving ideas:
lettuce cups
steamed rice (https://whattocooktoday.com/how-to-cook-fluffy-jasmine-rice.html)
kimchi
a sauce of some sort – soy/scallion/vinegar chili oil or thinned out gochugaru w/ vinegar
veggie pancakes
simple sauteed veggies (snap peas, or mushrooms, or spinach with sesame seeds and scallions and salt) (see this recipe for inspo https://drivemehungry.com/korean-shiitake-mushroom-side-dish/)
korean cucumber salad (https://drivemehungry.com/spicy-korean-cucumber-salad-oi-muchim/)
radish pickle (https://drivemehungry.com/korean-pickled-radish/)

Make into lettuce cups or eat on top of rice and enjoy.