Drain the block of tofu and wrap it in paper towels. Place a heavy object on top to press the tofu for about 15 minutes to remove excess moisture.

Cut the tofu into bite-sized cubes or rectangles, ideally about 1 inch thick.

In a mixing bowl, combine the cornstarch, salt, and pepper (if desired). Toss the tofu pieces in the cornstarch mixture until evenly coated.

Heat a non-stick skillet or frying pan over medium-high heat and add the vegetable oil. Once the oil is hot, carefully add the coated tofu pieces in a single layer.

Cook for about 3-4 minutes on each side until the tofu is golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.

While the tofu is cooking, prepare the gochujang sauce by whisking together the gochujang, soy sauce, sesame oil, honey or maple syrup, garlic, and ginger in a small bowl.

Once the tofu is crispy and golden, reduce the heat to medium-low and pour the gochujang sauce over the tofu in the skillet. Toss to coat all the tofu pieces evenly.

Cook for another 2-3 minutes to heat the sauce and allow the flavors to meld.

Remove the tofu from the skillet and transfer it to a serving plate. Garnish with sesame seeds and chopped green onions.