This dish might sound complicated, but it’s wonderfully straightforward. You’ll layer flavors using simple steps that even a novice can master. Now, let's break it down into detailed steps.

Start by pressing the tofu to remove excess moisture. This enhances its ability to absorb flavors. Wrap the tofu in a clean kitchen towel or paper towel, place a heavy pan on top, and leave it to drain for about 15 to 20 minutes.

Once pressed, cut the tofu into small cubes. Aim for uniform pieces; this helps them cook evenly. You want them about 1-inch in size to make sure they suck in all the flavors.

In a mixing bowl, combine minced garlic, grated ginger, scallions, sesame oil, soy sauce, sugar, rice vinegar, and Korean red pepper flakes. Add the tofu cubes and gently toss to coat. Let this sit for about 10-15 minutes so the tofu can soak up those delicious flavors.

Heat a non-stick skillet over medium heat. Add a splash of oil to the pan. Once hot, toss in the marinated tofu cubes. Cook them for about 10 minutes, turning occasionally until they are golden brown on all sides. This will create a nice texture while the inside remains soft.

Once your tofu is beautifully browned, it’s time to introduce the edamame. If using frozen edamame, make sure to thaw them first. Add them to the skillet and stir-fry them with the tofu for around 5 additional minutes. Season with a sprinkle of sesame seeds.

Move the tofu and edamame mixture to a serving dish. Garnish it with extra scallions and sesame seeds for that pop of color. Perfect alongside grilled shrimp tacos or as a standalone dish!