Gather the ingredients.
Finely chop the Scallion (1).
Finely mince the Garlic (1 clove).
Place the Firm Tofu (18 ounce) on top of two layers of paper towels over the cutting board. Cut the tofu in half and slice each half into equal slices.
Spread each slices on the paper towel and sprinkle with a little bit of salt. Let it sit for 5 minutes.
To make the sauce, mix Low-Sodium Soy Sauce (3 tablespoon), Korean Chili Flakes (1 teaspoon), Scallion, Garlic, Shrimp Powder (1/2 teaspoon), Sesame Oil (1 teaspoon), Roasted Sesame Seeds (1 teaspoon), and Salt (to taste) in a small mixing bowl.
Heat your non-stick surface pan over the medium heat, add Grapeseed Oil (2 tablespoon).
Press each tofu slice with dry paper towel to remove some moisture.
Add the tofu to the hot pan and let them sear for 5 minutes until the bottom of the tofu creates golden crust.
Flip to the other side, add 1 more tbsp of oil if your pan seems dry. Continue to sear the tofu for another 5 minutes or until they are done to your liking. For softer tofu, reduce the cooking time.
Place tofu slices on the serving platter and drizzle with the sauce.