Remove the tofu from the packaging, drain, and pat it dry.

Slice the tofu into cubes so it becomes 1.5x1.5x1.5 inches. To do this, slice it flat across the whole cube, then into 4’s horizontally and vertically to make it even. Set it aside.

Season the potato starch with salt and pepper, then coat the tofu with it. Coat it well so it gets nice and crispy on all sides.

In a bowl, combine gochujang, ketchup, soy sauce, garlic, sugar, and corn syrup. Mix well and set aside.

In a pan on high heat, add oil about 1/2 an inch or enough to do a shallow fry.

Once the oil is heated to 350F, fry the tofu for 2-3 minutes, or until the coating is light brown. Make sure to flip to cook all sides evenly.

After frying, let the excess oil drain through a strainer or wire rack to maintain its crispiness.

In a separate pan on medium heat, add half of the sauce and allow it to cook until the sugar has dissolved and it is well combined.

Mix the fried tofu in the sauce just for about 15-20 seconds to retain its crisp, then finish with some sesame seeds.

Taste and add more sauce as needed, plate, serve, and enjoy!