For the Stir Fry:

• First, we'll need to prep the tofu - press the tofu for about 30 minutes. This can be done with either a tofu press or by wrapping the tofu in some paper towel and putting something heavy on it to get as much water out as you can.
• As you wait for the tofu to finish pressing, I like to get the sauce together. To a bowl, mix together the soy sauce, fish sauce, vinegar, honey, Gojuchang paste, garlic, and sesame oil.
• Once you've gotten as much water out as you can, cut the tofu into 1 inch cubes.
• Next, we'll fry the tofu. Pour a small amount of oil in a pan and heat to a medium-high heat. Place the tofu on the pan and fry them up for about 20 minutes, flipping carefully as it browns. You can also bake or air-fry (my favorite!) - I've added some instructions in the Notes section below.
• Remove the tofu to a plate, add the vegetables to the already hot pan, and fry until cooked - usually about 5-7 minutes. Once the vegetables are cooked, reduce the heat and add the tofu back in and combine with the vegetables.
• Slowly pour the sauce over the vegetables and tofu. Stir to combine.
• Finally, mix a teaspoon of cornstarch with 1 teaspoon of water in a separate bowl to create a slurry. With the pan still over low heat, pour the slurry into the pan and stir to combine with the vegetables and tofu. The sauce should thicken quickly in about one minute. Add more cornstarch as desired for thickness.

  *Keep in mind that heat is needed to react and get the mixture to thicken! The sauce will also thicken slightly as it cools.
• Serve the stir fry up immediately with rice or noodles! Top with kimchi and enjoy!