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Combine the brown sugar, soy sauce, sesame oil, ginger powder and gochujang in a bowl. Mix to combine and set aside.
Use your hands to break the tofu into bite-sized pieces and place in a bowl. Sprinkle with corn starch and toss to coat.
Heat the oil in a skillet over medium-high heat. Add the tofu and spread in an even layer. Cook until browned on all sides (approx. 8 minutes). Add in the onion & garlic and cook for 2 more minutes. Lower heat to medium, add the snap peas & 1 tablespoon of water. Cover and steam for 1 minute.
Remove the lid, pour in the sauce and cook until the sauce starts to caramelize and forms a crust on the tofu.
Serve hot over rice topped with green onions, sesame seeds and spicy mayo.