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Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
Crumble the tofu into pieces ~½-inch in size and arrange them on the parchment-lined baking sheet. Add oil and toss to evenly coat the tofu.
Once the oven is preheated, bake for 20 minutes, flip with a spatula, and bake for another 5-15 minutes or until the tofu is a little firm and golden with crispy edges.
Meanwhile, in a medium (or larger) saucepan, combine the gochujang, lime juice, maple syrup, and water and whisk to combine.
Taste and adjust before adding the remaining ingredients. Depending on the spice level of your gochujang, you may want to add both the gochugaru and cayenne for additional spiciness.
Once you’re happy with the sauce, add the cornstarch and whisk until no lumps remain.
Place the saucepan over medium-high heat and, whisking constantly, bring to a light simmer. Once lightly bubbling, watch closely until the sauce begins to thicken. This should take about 5-8 minutes total.
Once the sauce starts to thicken, remove from heat and set aside.
Once the tofu is baked, combine it with the sauce in the saucepan or a serving bowl. Enjoy warm or at room temperature.