If not already done, press the block of extra-firm tofu for at least 30 minutes to an hour to remove excess water. This is crucial for achieving a firm texture. Slice the pressed tofu into 1/2-inch thick slabs or 1-inch cubes.

In a medium bowl, whisk together the soy sauce, gochujang, sesame oil, rice vinegar, maple syrup, minced garlic, grated ginger, and black pepper. If the marinade appears too thick, add 1 tablespoon of water to achieve a spoonable consistency.

Gently add the sliced or cubed tofu to the prepared marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for deeper flavor. For best results, marinate overnight.

Air Fryer Method (Recommended): Preheat your air fryer to 400°F (200°C). Arrange the marinated tofu in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches. Air fry for 10-12 minutes, then carefully flip the tofu pieces and cook for another 8-10 minutes, or until golden brown and slightly crispy.

Stovetop Method (Alternative): Heat 1-2 tablespoons of neutral oil (like canola or avocado) in a large non-stick skillet over medium-high heat. Once hot, add the marinated tofu in a single layer without overcrowding. Cook for 3-5 minutes per side, turning carefully, until all sides are golden brown and slightly caramelized.

Remove the cooked tofu from the air fryer or skillet. Garnish with toasted sesame seeds and chopped green onions, if desired. Serve immediately with steamed rice, kimchi, and your favorite Korean side dishes.