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Start by squeezing out as much water as you can from a firm or extra firm block of tofu. Take the block and with your hands, crumble it into pieces. Pat this dry once again. The goal is to get the tofu as dry as possible before adding to the pan.
Heat oil over medium heat then add in the tofu crumbles. Once it starts to brown, add in the bulgogi sauce ingredients and mix.
Cook for a few minutes and once this reaches a level of crispiness that you like, turn off the heat and serve over rice.