Press the tofu to remove some of the liquid. For around 10 minutes. Preheat an oven to 200°C / 180°C Fan.
Line a baking tray with baking parchment. Once the tofu has been pressed, drain the liquid and cut it into 2cm cubes. In a bowl firstly coat the tofu cubes with the 1 tablespoon vegetable oil and 1 tablespoon soy sauce then coat with the 1 tablespoon cornflour.
Spread the tofu on the baking tray and bake in the oven for 30 minutes, turning halfway.
Meanwhile, when there are around 5 minutes left on the tofu. Heat a pan over medium heat. Add the 2 teaspoons vegetable oil, once hot add the white parts of the spring onion, with the garlic and ginger. Reserve the green parts for garnish. Cook for about 1 minute.
Add the remaining sauce ingredients, 4 tablespoons tomato ketchup, 2 tablespoons gochujang, 2 teaspoons soy sauce, 2 teaspoons agave syrup, 1 teaspoon rice vinegar, 1 teaspoon sesame oil. Cook for 1 minute until heated through. Remove the pan from the heat and wait for the tofu to be ready.
Once the tofu is ready, remove from the oven and add to the pan with the sauce. If the sauce has cooled down a bit you can return the pan to the heat to warm through.
Place in serving dish and garnish with the green parts of the spring onion.