Combine all the ingredients of the gochujang sauce in a small sauce pan and bring to a simmer.

Simmer for 5 minutes. 

Set aside. 

In a medium shallow bowl, mix the potato starch, rice flour, onion powder, garlic powder, pepper and salt. 

In a second bowl pour the soy or almond milk. 

In a pot or deep fryer, heat 2 – 3 inches of the oil to 375°.

While the oil is heating, Cut the tofu into I inch cubes, you don’t need to pat the tofu dry or try to drain it. 

Keep an eye on the oil so it doesn’t get too hot.

Have a plate or tray ready for the coated tofu and a second tray covered with paper towels to catch the finished fried tofu.

Dredge small batches of the tofu cubes into the potato starch mixture and then into the soy milk.

Dredge the coated cubes into the starch mixture a second time before placing the finished cubes onto the waiting plate. 

Continue with all the remaining cubes in small batches. They can sit for a few minutes if the oil isn’t ready

When the oil reaches 375° fry small batches of the coated cubes, try not to over crowd the pan as too many will lower the temperature too much. 

Fry for about 4-5 minutes or until they are just starting to brown. 

Drain the tofu cubes on the paper towel lined tray.

When all the tofu has been fried: Toss the tofu cubes with the gochujang sauce. 

Garnish with green onions and sesames seeds. Serve with the caramelized kimchi.