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If making rice start that now.
Using your hands, break tofu apart into roughly one-inch pieces. Place a clean dish towel or paper towel on a plate and spread tofu out in one layer on the towel to absorb excess moisture.
In a small bowl mix together gochujang paste, soy sauce, and maple syrup. Set aside.
Remove the towel from the tofu and season with salt and pepper. Sprinkle with cornstarch (or potato starch) and toss to coat evenly.
Heat up a skillet to medium-high heat, add 1-2 tablespoons oil to coat the pan. Fry the tofu in one layer for about 5 minutes until it develops a crust. Flip the pieces over and cook another 4-5 minutes. Stir in the gochujang sauce.
In a colander, toss cucumbers with 1 teaspoon of salt and set over a plate for 30 minutes.
In a bowl whisk together the soy sauce, rice vinegar, honey, sesame oil, scallions and Gochogaru flakes.
Lightly rinse the cucumber slices and use a kitchen towel to blot and dry. Add ½ of the to the dressing in the bowl and mix.
Place rice in bowls, top with Korean tofu and Korean cucumber salad. Add kimchi, toasted sesame seeds and fresh cilantro. Serve with extra dressing.