Korean spicy tofu

Press your tofu like you normally would. I did it for 15 minutes between 2 paper towels and a plate with something heavy on it.
Meanwhile, peel and dice your garlic and set aside.
Cut your spring onions as well and set aside.

Once your tofu is pressed, cut it into cubes and place in a bowl with corn flour and mix well.
In a pan, heat up the sunflower oil and add in the tofu cubes and cook for about 2 minutes on each side or until it's brown and crispy.

Then add the garlic, gochujang, gochugaru, soy sauce, rice vinegar, sugar, water and the sesame oil. Stir well until everything is combined.
The sauce should be thickened and sticky.

Sprinkle on the sesame seeds and the spring onions.
Serve with rice or noodles.