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Knead the tofu, chickpea flour, salt, curry powder, and paprika until it's a dough. You can also use a food processer to make the dough.
Shape the dough into small balls.
Mix the balls with 1 Tbsp corn starch and oil.
Bake the balls at 180C/360F for 20 minutes.
Make the sweet-spicy-Gochujang glaze by heating up the Gochujang, vinegar, agave, and ketchup until thickened.
Stir the baked tofu balls into the glaze.