Gochujang Tofu

Cut the Tofu into bite size pieces and transfer them to a mixing bowl. To it, add the Corn Starch, Salt, Black Pepper, and Oil/Cooking Spray, and mix lightly until all the tofu pieces are coated on all sides.
14 oz Extra Firm Tofu, 2 Tbsp Corn Starch, 1/2 Tsp Salt, 1/2 Tsp Black Pepper, 1 Tbsp Cooking Oil
Transfer to tofu to an air fryer lined with parchment papper, and fry at 350 F (175 C) for 15 minutes turning the tofu pieces over half-way through the cooking. Fry until the tofu pieces are golden brown and crispy.
In a mixing bowl, mix together the Gochujang Pepper Paste, Ketchup, Soy Sauce, Agave Nector, Rice Wine Vinegar, Brown Sugar, Ginger, and Garlic. Thoroughly combine until you achieve a smooth consistency.
3 Tbsp Gochujang Pepper Paste, 3 Tbsp Ketchup, 2 Tbsp Brown Sugar, 2 Tbsp Agave Nectar, 2 Tbsp Rice Wine Vinegar, 2 Tbsp Soy Sauce, 1 Tbsp Garlic, 1 Tbsp Ginger
In a wok over medium heat, add the Gochujang Sauce and stir until bubbling. TO it add the Crispy Tofu and stir until all pieces are coated. Turn off the heat, add the sesame seeds and green onions. Serve immedietely.
Sesame Seeds, 14 oz Extra Firm Tofu
Enjoy with brown rice, and steamed broccoli.