Pat dry the tofu with a kitchen towel to remove excess moisture.

Cut the tofu diagonally into triangular shapes.

Make a slit in the longest side of each tofu triangle to create a pocket.

Heat a pan with enough cooking oil over medium-low heat and add the tofu.

Fry the tofu on all sides until golden and crispy.

Let the fried tofu cool slightly and remove excess oil with a kitchen towel.

Finely mince the green onion.

Mix soy sauce, chili powder, minced garlic, minced green onion, allulose, sesame oil, and sesame seeds to make the sauce.

Scoop out a small amount of tofu from the pockets to create space for the rice.

Combine cooked rice, sesame oil, sesame seeds, and the scooped-out tofu in a bowl to make the filling.

Fill the tofu pockets with the rice mixture.

Top the stuffed tofu with the prepared sauce.