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Tear the pressed tofu into rough bite-size chunks straight into a large bowl.
Add the garlic, ginger, vinegar, paprika, and salt and toss gently so every piece is seasoned.
Add the cornstarch and rice flour and mix thoroughly until the tofu is completely covered in a thick, shaggy coating.
Heat about 2 inches [5 cm] of oil in a deep pan to 350°F [175°C]. Fry the tofu in batches for 5 to 6 minutes until deeply golden and crisp, then drain on a wire rack and set aside.
In a large cold pan, combine the gochujang, sugar, soy sauce, vinegar, gochugaru, garlic, ginger, sesame seeds, and spring onions.
Heat the oil in a small pot until shimmering, then carefully pour it over the sauce ingredients. Stir well as it sizzles to bloom all the aromatics.
If the sauce is too thin, place the pan over medium heat and simmer for 1 to 2 minutes until sticky.
Add the fried tofu to the pan and toss until every piece is glazed. Serve immediately over rice, topped with extra spring onions and sesame seeds.