Cut 1/2 block of tofu into bite-sized pieces and remove excess moisture using kitchen towels. Season with salt and pepper.

Wash chamnamul, remove excess water, and cut into bite-sized pieces.

Mix 3 tbsp chili powder, 3 tbsp soy sauce, 1 tbsp plum extract, 2 tbsp vinegar, and 1 tbsp sesame oil to create the seasoning sauce.

Combine the chamnamul with the seasoning sauce and mix well.

Pan-fry the seasoned tofu in sesame oil until golden brown. Alternatively, use cooking oil if preferred.