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Press the tofu for 10 minutes. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.
If using, break apart the enoki mushrooms or slice the mushrooms of choice
Thinly slice the scallion. Separate the white and green part. The white part will be for the sauce while the green part will be for garnish. Mix all the sauce ingredients in a bowl and set aside.
Slice the tofu into 1/2 to 1-inch thick pieces. You can slice them into rectangular or square pieces, it’s up you!
Heat a large non-stick pan over medium high heat. Add the oil.
Once hot, place the sliced the tofu slices.
Pan-fry the tofu until golden brown, around 4-5 minutes on each side. I cooked my tofu in two batches since my non-stick pan is a bit small. I eventually had to transfer my tofu into a larger pan.
Add in the enoki mushrooms or other mushrooms, if using.
Then over medium high heat, pour in the sauce mixture. Leave to boil and once it boils, lower the heat to medium.
Scoop the sauce from the sides to pour over the tofu and coat them in the mixture. Flip the tofu over. Leave the tofu to cook for another 3 to 4 minutes until the tofu absorbs some of the liquid and the mushrooms are cooked through.
Garnish with the green scallion and toasted sesame seeds. Serve and enjoy with a bowl of some steamed rice! You can also refrigerate this and enjoy it cold with other Korean banchan (side dishes).