For the sauce: 2 Tablespoons gochujang (Korean Red Pepper Paste), 2 Tablespoons tomato ketchup, 1 Tablespoon soy sauce, 1 Tablespoon grated onion, 1/2 Tablespoon finely chopped garlic, 1/2 Tablespoon raw sugar, 1/2 Tablespoon Honey and 1/2 Cup water. Mix it all together and set it beside the cook top.
Cut your tofu into the size and shape that you want. Dry the outside with paper towel. Lightly salt the surface of the tofu. Then dust with potato starch.
On medium heat fry the tofu until gets a nice crust on all sides and remove from the pan. Use a paper towel to carefully remove any leftover oil from the pan.
Add your sauce to the pan and mix until it starts to get thick. Return the tofu to the pan, let it soak up some sauce and carefully flip it over. Keep doing this until most of the sauce is soaked up.
Plate the tofu, top with any extra sauce. Garnish with sesame seeds.