Add the tofu to a large bowl and toss with the soy sauce and oil. Then add the cornstarch and toss once more to combine. Spread tofu into an even layer and air fry at 400°F for 22 minutes until golden and crispy.
Meanwhile, make the sauce: In a small bowl, whisk together the gochujang, soy sauce, agave, water, vinegar, oil and cornstarch. Set aside.
In a large skillet warm the oil over medium heat and sauté the ginger, garlic and the white parts of the green onions for 2 to 3 minutes, until fragrant and softened.
Pour the gochujang sauce into the pan and bring to a simmer, stirring frequently to prevent burning. Once thickened to your liking, turn the heat to low and fold in the crispy tofu until coated. Let heat through for 1 to 2 minutes.
Remove from the heat, sprinkle remaining green parts of the green onions, sesame seeds and optionally 1 tsp toasted sesame oil. Serve over cooked rice and any steamed veggies you like. Enjoy!
