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1
Preheat a grill to high heat, or heat a grill pan over medium-high heat.
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2
Cut the tofu into four 1-inch-thick slabs and pat them dry with paper towels.
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3
Lightly brush the tofu with oil and grill on both sides until deeply charred, about 1 minute each side.
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4
Transfer to a wide, shallow dish.
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5
In a medium bowl, combine the soy sauce, pineapple juice, lemon juice, sugar, and gochujang paste and mix well.
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6
Pour the marinade over the grilled tofu and let sit at room temperature for 1 hour.
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7
Meanwhile, pour enough oil into a small saucepan to come 11/2 to 2 inches up the sides.
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8
Bring the temperature to 325F over high heat, as measured by a deep-fry or candy thermometer.
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9
Meanwhile, line a sheet pan with paper towels and put it by the stove to hold the shallots as they come out of the oil.
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10
Put the cornstarch in a small bowl.
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11
Dredge the shallot discs in the cornstarch, shaking to remove any excess.
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12
When the oil is hot, add the shallots to the pot and cook until golden brown, about 2 minutes.
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13
Using a slotted spoon, transfer to the prepared sheet pan, let drain, and sprinkle with salt.
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14
To serve, place the tofu on a large plate, sprinkle the lemon zest on top, and sprinkle with the crispy shallots to finish.
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15
Garnish with cilantro leaves.
