Drain the block of extra-firm tofu and use your favorite method to press out the excess moisture for at least 15 minutes.

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.

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

Preheat oven to 425°F.

Arrange the coated tofu pieces on a baking sheet in one layer so they aren't touching.

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.

Transfer the tofu pieces into the basket of your air fryer. Air fry for 18-20 minutes at 400°F, or until golden brown and crispy.

Measure gochujang, ketchup, mirin, rice vinegar, 1 tablespoon soy sauce, brown sugar, and minced garlic into a skillet. Whisk together, adding in a few tablespoons of water as needed to dissolve the gochujang.

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.

Add in the crispy tofu along with the toasted sesame oil and toss to coat.

Serve with steamed white rice and veggies. Garnish with fresh sliced scallions and toasted sesame seeds.