Step 1

Squeeze 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.

Step 2

Heat 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.

Step 3

Divide rice among shallow bowls and spoon tofu mixture over; top with more sesame seeds and Aleppo-style pepper.