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Boil the tofu in salted water for 5 minutes (instead of pressing). Drain and pat dry.
In a bowl, whisk together the kimchi juice, sesame oil, maple syrup, tamari, dark soy, rice vinegar, and hot sauce. Add the tofu and let it marinate for 5 to 10 minutes.
Heat a thin layer of avocado oil in a pan on medium heat. Remove the tofu from the marinade (reserve the leftover marinade) and cook in a single layer for 3 to 4 minutes on one side until golden, then flip and cook another 2 minutes.
Lower the heat. Whisk the cornstarch into the reserved marinade, then pour into the pan and cook for 1 minute until the sauce thickens and coats the tofu.
Whisk together the mayo, chopped kimchi, kimchi hot sauce or sriracha, and zest of 1 lime until creamy and well combined.