to prep the tofu (wet)

1. Cut the tofu in half, then those halves into halves to make 4 slabs. Then cut each of those slabs in half to make 8 chunky cubes. Set aside.
2. Whisk together the soymilk and coconut vinegar in a glass pyrex. Place the tofu cubes into the mixture and turn to coat.

to prep the tofu (dry)

1. Combine the cornstarch, white rice flour, onion and garlic powders, pepper, and salt in another glass pyrex. Set aside.

to make the gochujang glaze

1. Next, make your gochujang glaze by warming the sesame oil over medium low heat in a medium-sized saucepan. Add in the garlic and ginger and allow to soften for 5-6 minutes. To keep it from browning but to allow it to soften, add a tablespoon of water every 2 minutes or so.
2. Add in the brown sugar and stir until liquefied. Add the vinegar and gochujang and stir.
3. Reduce the heat to low and allow to simmer and reduce for 20 minutes, stirring it as needed to prevent the bottom from burning.
4. Remove from the heat. It will thicken slightly as it cools.

to prep your frying oil

1. Return to your tofu. Place several inches of oil into a heavy pot (I use a small cast iron pot) over medium-high heat for several minutes.
2. You are ready to fry when the oil reaches 375 degrees or when a chopstick inserted into the oil forms bubbles around it immediately.

to double-dredge your tofu

1. Now you are going to double-dredge your tofu! Place the tofu into the flour mixture, coating well. Then give the tofu a quick but thorough dunk back into the soymilk, then coat it again well with the flour mixture.
2. Working in small batches, fry until golden all over, about 3 minutes.
3. Transfer to paper towels to drain while you fry the rest of your tofu.

to finish

1. To finish, gently toss the tofu with the gochujang glaze. Top with the scallions, crushed peanuts, and sesame seeds. Serve immediately with the leftover glaze on the side.