Cut the tofu into ½ in. thick planks. Transfer them to a plate, season them with the salt and let them sit for 5 minutes. This will help the tofu absorb the sauce better when braised. Drain the excess moisture from the tofu.
Meanwhile, in a small bowl, combine the chili crisp, garlic, kimchi juice, soy sauce, fish sauce, miso, sugar, gochujang, mirin, and sesame oil to make the sauce. Set aside.
In a large skillet or pan over medium-high heat, add the neutral oil. Reserve 2 Tbsp of the green onions and, once the oil is hot, add the rest to the pan. Cook for 1 minute, or until fragrant. Then add the sliced onion and kimchi and sauté everything for 2-3 minutes or until the onions are translucent and the kimchi starts to look tender and slightly brown.
Spread the ingredients evenly in the pan, then top with the tofu planks. Pour the reserved sauce all over the tofu plants followed by 1 cup or water.
Lower the heat to medium and let it simmer fort 10-15 minutes or until most of the liquid has evaporated. It should be saucy, not brothy. Garnish with the reserved green onions. Serve warm with a side of rice!
