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Cut the tofu into cubes.
Coat each tofu with corn starch, spray oil on and airfry at 200C(392F) for 15 mins, then flip the tofu and airfry at 200C(392F) for another 10 mins, until it’s all golden and crispy on the outside.
Chop the garlic finely.
In a bowl, add garlic, gochujang, chili flakes, sugar, soy sauce, sesame oil, water, 1 tsp corn starch, mix everything together.
Heat up a wok/pan over medium heat, add the sauce, when it starts to simmer, add the tofu, coat the tofu evenly with the sauce, add sesame seeds.