Slice the white part of the green onion thinly for stir-frying, and chop the green part along with the chili for garnish.

Cut the tofu into thick, large pieces.

Heat 4 tbsp of cooking oil in a pot and stir-fry the white part of the green onion until fragrant.

Add 1 tbsp red pepper powder, 1 tbsp gochujang, and 1 tbsp minced garlic to the pot. Stir and cook on low heat to make chili oil.

Pour 300ml water into the pot and bring to a boil over high heat.

Arrange the tofu pieces in the pot and spoon the sauce over them to coat evenly.

Add 1 tbsp fish sauce and taste. Adjust seasoning with soy sauce or salt as needed.