Here's the prompt: bulgogi-style tofu. It’s simple. Press some firm tofu to extract as much liquid as you can. Make a marinade of soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, a spoonful of gochujang, a splash of neutral oil, some sliced scallions and toasted sesame seeds. Slice the tofu into bite-size cubes, and slide them into the marinade. Let that sit — a half-hour works; a few hours works better. Then roast them in a hot oven on an oiled foil-lined pan until they’re crisp. Serve with bibb lettuce cups to wrap them in, with rice, kimchi and a dipping sauce of ssamjang and a little bit more gochujang thinned out with neutral oil and sherry vinegar. (If not, go with sesame oil and ground white pepper.) That’s a fine dinner.