Press the tofu to remove excess moisture, ensuring it crisps beautifully. Slice the pressed tofu into 1-inch cubes.

Heat a non-stick skillet over medium-high heat. Add a drizzle of neutral oil, and pan-fry the tofu cubes, turning them occasionally for about 10-12 minutes until golden brown and crispy.

While the tofu is frying, prepare your veggies. Slice the mushrooms and chop the white and green parts of the onions.

In a medium bowl, combine the gochujang, tomato ketchup, water, sesame oil, sugar, rice vinegar, soy sauce, and corn starch. Whisk until smooth.

Using the same skillet, heat a little more neutral oil over medium heat. Add the white part of the green onions and white onions, sautéing until translucent, about 3-4 minutes. Then, add minced garlic and stir until fragrant, about 1 minute.

Add the sliced mushrooms to the onion-garlic mixture, sautéing for about 4-5 minutes until they begin to brown and soften.

Once the mushrooms are well-cooked, gently add the pan-fried tofu into the skillet. Pour the prepared sauce mixture over everything and stir to evenly coat. Allow to simmer for about 2 minutes until the sauce thickens.

Sprinkle the remaining green onion tops and sesame seeds over the dish. Serve hot over a bed of steamed rice.