Start by prepping all your ingredients.
Rinse and drain the tofu and tear into bite-size pieces.
In a bowl mix together 3 tbsp flour, 3 tbsp corn starch, 1 tsp chili powder, 1 garlic granules, 1 tsp salt, and 1 tsp gochujang. Mix until you don't have any lumps in the mix.
Coat the tofu and set aside.
Prepare the second coating by adding 6 tbsp flour, 6 tbsp corn starch, 1 tsp black pepper, and 4-6 tbsp water and mix well. Add more water if needed.
You want the coating to be thick enough to coat the tofu but not too runny so it won't slide off when you put it in the pan.
Coat the tofu in the second coating.
Fry the tofu on medium heat until golden. I like to put my tofu bites in the oven to keep them warm and so that the tofu keeps on cooking on the inside. Set the heat to 150°C while you are frying and then put the tofu in the oven as soon as possible.
Combine the ketchup, vinegar, agave syrup, soy sauce, gochujang, and gochugaro in a small bowl.
Heat the 1-2 garlic cloves in 4 tbsp of oil on medium-low heat.
Pour the wet ingredients into the oil and heat through.
Add the sesame seeds and the corn starch slurry to the pot
Allow the sauce to thicken.
In a pan add the tofu bites, the sauce, and sliced spring onions and stirfry until everything is well combined.
Serve with rice, fresh spring onions, and fresh chili.