Start by draining the extra firm tofu to eliminate excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes.

Preheat your air fryer or oven to 350°F (180°C). Spread the shredded tofu evenly on a lined tray or air fryer basket. Cook for about 12-15 minutes in an air fryer or aim for 25-30 minutes in the oven, flipping halfway through.

While the tofu is cooking, prepare the bulgogi sauce by combining the grated Asian pear or Fuji apple with soy sauce, gochujang, sesame oil, sesame seeds, sugar, grated ginger, and minced garlic in a mixing bowl.

Once the tofu has finished cooking, gently mix it with the prepared bulgogi sauce, ensuring all the tofu is coated.

Heat a non-stick skillet over medium heat, add the tofu-sauce mixture, and stir-fry for about 7-8 minutes until the sauce thickens and clings to the tofu.

To serve, place steaming rice at the bottom of your bowl and spoon the tofu mixture on top. Garnish with green onions and sesame seeds.