Wrap the extra-firm tofu in clean paper towels and place a heavy skillet on top to press out excess moisture for 15-20 minutes.

Combine low sodium soy sauce, dark soy sauce, brown sugar, mirin, grated onion, minced garlic, and salt and pepper in a bowl and whisk until well mixed.

Tear the pressed tofu into bite-sized pieces and set aside.

Heat sesame oil in a skillet over medium heat and add torn tofu pieces, browning them for about 3 minutes on each side.

Pour sauce over browned tofu and cook for an additional 5 minutes, allowing sauce to absorb.

Transfer Tofu Bulgogi to a serving dish and garnish with sesame seeds and green onions if desired.