Tear tofu into chunks and boil in salted water for 10 minutes
Drain and let steam-dry for 3-5 minutes
Toss the tofu in corn starch and chicken spice
Pan-fry in oil on medium heat until crispy, or spray with oil and air fry for 12 minutes at 190°C
Mix soy sauce, gochujang, vinegar, and agave in a pan
Heat the glaze until thickened
Add the sauce to the tofu and shake well
Serve and enjoy
