Drain the block of tofu and use your favorite method to press out the excess moisture for at least 15 minutes. I like to use my tofu press.

Cut the tofu into cubes or tear it into bite-sized pieces and add them to a bowl.

Drizzle vegetable oil over the tofu pieces. Sprinkle on salt and black pepper (to preference). Toss to evenly coat.

The tofu can be a bit delicate, so a flexible rubber spatula can be helpful to gently toss without the tofu crumbling too much. Alternatively, if you have a container with a lid, you can gently shake to coat.

Sprinkle the cornstarch (or potato starch) over the seasoned tofu. Again, gently toss or shake to coat.

Preheat oven to 425°F. (You can do this while pressing your tofu.)

Arrange the coated tofu pieces on a baking sheet in one layer so they aren't touching. (You can line your baking sheet with parchment or a silicone mat for easier cleanup, but it isn't strictly necessary.)

Bake for 15 minutes, then remove the baking sheet from the oven and give the tofu pieces a toss. Bake for another 15-20 minutes. Exact time can vary based on your particular oven, as well as how long you pressed your tofu. (It will brown a bit faster if you pressed it very thoroughly.) Keep an eye on it and add extra time as needed, in 1-2 minute increments, until the tofu is golden brown and crispy.

If needed, spray or brush the bottom of your air fryer basket with oil to help prevent sticking (I usually skip this step because mine is nonstick).

Transfer the tofu pieces into the basket of your air fryer. (You can spray or lightly brush the bottom of the basket with oil if it isn't nonstick.) It's best if you can keep the pieces in one layer with just a little bit of space in between them (so they don't stick together), but it's okay if they overlap a little.

Air fry for 18-20 minutes at 400°F, or until golden brown and crispy. Give the air fryer basket a shake at around the 8 minute mark. Then give it another shake after 5 more minutes. This will help the tofu to brown and crisp evenly.

An important note: Each model of air fryer will work a little differently. The first time you make this recipe, I recommend checking on the tofu periodically as it cooks, just to make sure it doesn't overly brown. The tofu may also cook a little faster if you pressed it longer. More excess moisture = longer cook time. Feel free to add extra cook time (1-2 minutes at a time) to achieve the perfect level of crispiness.

You can measure all the ingredients for your sauce directly into a nonstick skillet. Whisk together.

Heat the sauce over medium-high until it begins to bubble. Then reduce heat to low and simmer, stirring often, for about 3-5 minutes, until sugar has dissolved fully and sauce has thickened slightly. Add an extra tablespoon or so of water as needed to thin out the sauce to your preferred consistency.

When your tofu is done crisping up, transfer it to your saucepan and stir to coat. Alternatively, you can serve the crispy tofu with the gochujang sauce on the side.

I love to serve this Gochujang Tofu with steamed white rice. Garnish with fresh sliced scallions and toasted sesame seeds.