Drain the tofu and rinse lightly with water. Let it sit to remove excess moisture.

Cut the tofu into thin slices and pat dry. Heat 2 tbsp of cooking oil in a pan and fry tofu until golden on both sides.

In another pan, heat 2 tbsp of cooking oil and sauté 1 tbsp minced garlic until golden.

Add 1 tbsp gochujang, 1 tbsp oyster sauce, 1/2 tbsp oligosaccharide, 1 tbsp sesame oil, and 1 tbsp soy sauce to the pan. Stir until the sauce bubbles.

Add the fried tofu to the sauce and stir gently over low heat.