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Pat the tofu dry and cut it into slabs. Wrap the nori sheet around the tofu slab. In a container add cornflour, salt and pepper. Add the tofu and coat.
Lightly pan-fry the tofu until golden and crispy on all sides. Set aside.
In a small bowl, whisk together gochujang paste, grated garlic, maple syrup, rice vinegar, soy sauce, sesame oil, water and mix until smooth.
Heat a non-stick pan over medium heat. Add a splash of sesame oil then sauté the white parts of the green onions until fragrant (1-2 minutes).
Add the crispy tofu to the pan and pour in the sauce. Stir everything well, ensuring the tofu is evenly coated. Let it simmer for 2-3 minutes until the sauce thickens slightly.
Garnish with the green parts of the spring onions and sesame seeds if desired. Serve with steamed rice and a side of vegetables.