Step 1

To make the tofu: In a small bowl, whisk together gochujang, soy sauce, brown sugar, mirin, gochugaru, garlic, ginger, sesame oil, and scallions. Line a work surface or sheet pan with paper towels. Lay tofu slices in a single layer on paper towel and lay another layer of paper on top. Press gently on tofu to squeeze out excess moisture. Transfer tofu to a Ziploc bag, pour in sauce, and toss to distribute. Place bag in refrigerator and marinate for 1 hour to overnight.

Step 2

To make the ginger-scallion sauce: In a medium bowl, combine the scallions, ginger, oil, and sherry vinegar. Season with salt to taste. Transfer to a serving dish.

Step 3

To make the kimchi puree: Place kimchi in the workbowl of a food processor fitted with a steel blade. Pulse until kimchi is finely chopped. Transfer to a serving dish.

Step 4

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place tofu on cool side of grill, cover, and cook for 7 minutes. Reserve marinade. Flip tofu, cover, and continue cooking until tofu has lightly browned, about 7 minutes more. Brush tofu with reserved marinade, move tofu to hot side of grill, and cook until lightly charred and sauce has thickened, 1-2 minutes per side. Transfer tofu to a cutting board and cut into bite-size pieces.

Step 5

To serve: Transfer tofu to a large serving platter along with lettuce. Serve immediately with ginger-scallion sauce and kimchi puree.