Press the tofu for 30 minutes to remove moisture, then cut into ¾-inch cubes and coat with corn starch.

Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat and fry the tofu cubes for about 10 minutes until golden brown.

In the same pan, add broccoli and stir-fry for 3 minutes until bright green and slightly charred.

Add minced garlic and white parts of green onions, stir for 1 minute until fragrant.

In a small bowl, dissolve corn starch in warm water, then mix in gochujang, ketchup, soy sauce, mirin, and ginger paste. Pour into the pan and let thicken for 2-3 minutes.

Toss the fried tofu into the sauce and add broccoli, folding to coat well. Serve immediately over jasmine rice and garnish with green onion tops and sesame seeds.