Place tofu on kitchen towels to remove excess moisture.

Cut tofu into bite-sized pieces.

Put 2 tbsp tempura flour and tofu pieces into a plastic bag and shake to coat evenly.

Heat a generous amount of oil in a pan and fry the tofu until golden brown.

Drain the fried tofu on paper towels to remove excess oil.

In a pan, combine 2 tbsp gochujang, 2 tbsp ketchup, 0.5 tbsp sugar, 0.5 tbsp minced garlic, 1 tbsp corn syrup, 1 tbsp cooking wine, and a pinch of pepper. Heat until it starts to boil.

Add the fried tofu to the sauce and mix well to coat evenly.