Step 1

Whisk the gochujang, maple syrup, soy sauce, rice vinegar, water, sesame oil, and cornstarch together in a small cup or bowl.

Step 2

Coat the bottom of a large nonstick skillet with the oil and place it over medium heat.

Step 3

Once the oil is hot, add the tofu. Cook the tofu for about 10 minutes, flipping it once or twice, until the pieces are golden brown.

Step 4

Push the tofu to the side of the skillet and add the garlic. Sauté the garlic for about 1 minute, stirring constantly, until very fragrant.

Step 5

Carefully pour the sauce into the skillet. Stir everything up so that the sauce coats the tofu. Bring the sauce to a simmer and continue cooking everything for about 1 to 2 minutes, until the sauce thickens.

Step 6

Remove the skillet from heat and top the tofu with chopped scallions and sesame seeds.

Step 7

Serve with rice or quinoa and additional accompaniments of choice.