Serves 2-4
1 14-oz. block firm or extra-firm tofu, drained
2 Tbsp. vegetable oil
2 garlic cloves, smashed
1 Tbsp. toasted sesame seeds, plus more for serving
1 tsp. Aleppo-style pepper or ½ tsp. crushed red pepper flakes, plus more for serving
3 scallions, chopped into 1″ pieces
3 Tbsp. soy sauce
2 Tbsp. mirin (sweet Japanese rice wine) or 1 Tbsp. pure maple syrup
2 Tbsp. unsalted butter
Cooked white rice (for serving)
Squeeze the tofu over a bowl to expel as much water as possible (don’t worry if it starts to break apart). Grate on the large holes of a box grater; set aside.
Heat the oil and garlic in a large nonstick skillet over medium. Cook, turning once, until garlic is golden, about 3 minutes. Add 1 Tbsp. sesame seeds and 1 tsp. Aleppo-style pepper and cook, stirring, until fragrant, about 30 seconds. Add tofu, increase heat to medium-high, and cook, tossing occasionally and breaking tofu apart with a wooden spoon, until it begins to crisp in spots, about 5 minutes. Stir in scallions, soy sauce, mirin, and butter and cook until liquid is almost completely evaporated, about 3 minutes.
Divide rice among shallow bowls and spoon tofu mixture over; top with more sesame seeds and Aleppo-style pepper.