How to Make It
Whisk together soy sauce, mihyang, sugar, garlic, sesame oil, and gochugaru in a small bowl until sugar dissolves. Let stand at room temperature for at least 15 minutes and up to 2 hours.
Divide the tofu slices among 4 small rimmed plates or shallow bowls. Top each with 2 tablespoons dressing. Sprinkle evenly with nori and sesame seeds. Serve with remaining dressing.