1 Done 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.

2 Done 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.

3 Done 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.