Slice your pressed extra firm tofu into bite sized pieces. I like to cut my blocks into 3 sheets before cutting each sheet into 8 squares.
In a small measuring cup or bowl, whisk to combine soy sauce, mirin, 1 tsp sesame oil, 2 tbsp water, and the gochugaru and set aside.
In a large non-stick pan or wok, add in 1 tbsp of sesame oil on medium heat and place your tofu in a single layer. Allow for one side to crisp up, around 3-4 minutes depending on the size of your tofu, or until golden brown before flipping it.
Let the other side crisp up as well before setting aside the tofu.
To the same pan, add more sesame oil to it and add the vegetables and stir fry for 2 minutes.
Add the tofu back in the pan and add the soy sauce mix to the pan. Continue to stir fry for 3-4 minutes. The sauce should cook down and thicken a bit and coat your ingredients.
Enjoy immediately with some rice or grain of choice or portion it out for meal prepping.