Press tofu to remove excess moisture. Wrap it in layers of paper towels and place a heavy object on top for about 15–20 minutes.

In a medium bowl, combine low sodium soy sauce, dark soy sauce, mirin, brown sugar, grated onion, minced garlic, and a pinch of salt and pepper. Whisk until well combined.

Tear the pressed tofu into bite-sized pieces, taking care to create a mix of textures.

Heat a large skillet over medium heat and add sesame oil. Once hot, add the torn tofu pieces and cook undisturbed for about 1–2 minutes until golden brown.

Pour the sauce over the crispy tofu, stirring to coat evenly. Let it simmer for about 5–7 minutes.

Remove from heat and serve hot, garnished with sesame seeds and chopped green onions, if desired.