Step 1

Press the tofu for 20-30 minutes to remove excess water. Cut it into thin slices or cubes.

Step 2

Toss the tofu into corn starch, and set aside.

Step 3

In a separate bowl, combine grated apple, minced garlic, grated ginger, soy sauce, mirin, sesame oil, Gochugaru, agave nectar, and scallion whites.

Step 4

Place the tofu slices in the marinade, making sure each piece is well coated. Allow it sit for at least 30 minutes, ideally 2 hours in the refrigerator.

Step 5

In a pan over medium low heat, add oil and allow it to heat up. Add the marinated tofu, and cook for 3-4 minutes per side until caramelized. Save the extra marinade for later.

Step 6

Pour the leftover marinade and Gochujang paste. cook for 1-2 minutes and allow it to thicken.

Step 7

Serve with a side of rice or noodles.