Press the Tofu - Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy object (such as a cast iron skillet or a couple of cans) on top of the wrapped tofu to press out any excess water. Let it sit for at least 10 minutes. - Pressing the tofu is an important step to ensure it absorbs the maximum amount of flavor. If you're short on time, you can also drain it and pat it dry with paper towels instead.

Cut the Tofu - Cut the tofu into 1-inch cubes and set aside. -

Make the Sauce - In a small bowl, whisk together the soy sauce, rice wine, sesame oil, red pepper flakes, brown sugar, and water until well combined. - Make sure to taste the sauce and adjust the seasoning to your liking. If you prefer a sweeter sauce, add more brown sugar; if you prefer it spicier, add more red pepper flakes.

Sauté the Tofu - Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu and sauté until golden brown on all sides, about 5-7 minutes. - Make sure not to overcrowd the skillet so that the tofu can brown properly. If your skillet is not large enough, sauté the tofu in two batches instead.

Add Garlic and Green Onions - Add the chopped garlic and green onions to the skillet with the tofu and sauté for another 1-2 minutes, until fragrant. - Stir the garlic and green onions constantly to prevent them from burning.

Add the Sauce - Pour the sauce over the tofu and stir to combine. Reduce the heat to medium-low, cover the skillet with a lid, and let the tofu braise in the sauce for 10-15 minutes, or until the sauce has thickened. - Make sure to keep an eye on the tofu and stir it occasionally to prevent it from sticking to the bottom of the skillet. You can add more water or vegetable broth if the sauce becomes too thick.

Garnish and Serve - Remove the lid and garnish the dish with black sesame seeds and chopped green onions. Serve hot with steamed rice or your favorite grain. - The tofu can be made ahead of time and reheated before serving. Leftovers can be stored in an airtight container in the fridge for up to 4 days.