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Carefully drain and pat dry your block of tofu, keeping it whole, and poke evenly distributed holes in it with a straw.
Add enough water to a steaming pot, transfer the tofu onto a plate and in the pot, close the lid, and steam over medium-high heat.
Once you start seeing white steam coming out from the pot, let it steam for 10 minutes from that point on.
Meanwhile, heat the oil in a small sauce pan, add in all the aromatics you wanna use, let it slowly bubble and simmer for 20 minutes, do not overheat and burn the spices.
Mince the garlic and chop the scallion, and mix together the soy sauce, rice vinegar, and coconut amino in a sauce dish.
Once tofu is done steaming, discard any water that might have been released into the plate.
Add the garlic, scallion, gochugaru, chili powder, and salt on top, pour on the sauce mixture.
Once the oil is done infusing, either scoop out all the spices in there, or pour the oil over a strainer and directly onto the tofu.
Wait for the sizzle to calm down, serve immediately, enjoy!