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Slice up the tofu and coat the tofu with beaten egg.
In a bowl, add minced garlic, white parts of the green onion, Korean red chili flakes, soy sauce, vegetarian oyster sauce, sugar, water, and sesame oil, and mix well. Taste to see if you want to adjust the spice level.
Heat oil in a large non-stick skillet or wok over medium-high heat. Add the tofu to the hot pan, making sure not to overcrowd them. Cook the tofu for about 3-4 minutes on each side until they turn golden brown and crispy.
Pour in the sauce and turn the heat to high. Making sure all the tofu is coated in the sauce, simmer on high heat for another 1-2 minutes or until the sauce has thickened.
Finish off by garnishing with the rest of the green onion and sesame seeds. Served immediately, and enjoy!