Preheat oven to 425 degreesUsing your hands, tear the pressed tofu into bite-sized pieces. Set aside.Get your dredging station ready. In one bowl, add your non-dairy milk (starting with 1 cup). In a second bowl, add your flour (starting with 1 cup). In a third bowl, add panko bread crumbs (starting with 1 cup), salt, gochugaru flakes, and pepper. Mix to combine.Toss the tofu bites in the flour, making sure that each piece is coated well. Using a slotted spoon or tongs, remove the pieces from the flour, making sure to shake off any excess flour. Place flour coated tofu pieces into the non-dairy milk. Using a separate slotted spoon or tongs, remove the pieces from the milk, shake of any excess liquid, and then toss into the seasoned panko bread crumbs. repeat until all the tofu pieces are coated.Transfer the tofu bites onto a parchment paper lined baking tray and spray with a bit of oil. Bake for 20 minutes, flipping and spraying the other side with oil halfway through.While your tofu bites are in the oven, get started on the Korean BBQ sauce.In a saucepan on medium heat, add tamari, gochujang, coconut sugar, garlic, ginger, rice wine vinegar, cornstarch mixture, chili garlic sauce, toasted sesame oil, and black pepper. Whisk to combine and bring the sauce to a simmer. Reduce heat to low and simmer until it thickens and reduces in size about ⅓, about 10-15 minutes, whisking often.In a large bowl, toss the cooked tofu pieces with all of the sauce. Place the tofu bites back into the oven for about 10 minutes.While your tofu bites are in the oven for the second time, make the gochujang ranch. Combine all the ranch ingredients and whisk well. Taste and adjust seasonings.Once the tofu bites are done baking, remove from the oven and sprinkle them with toasted sesame seeds and chopped fresh green onion. Let cool about 5 minutes before serving.Serve alongside gochujang ranch.ENJOY!