Cut the tofu into cube shapes.

Mix the tofu cubes with 1/2 tbsp salt in a bowl and let sit for 30 minutes. Drain and pat dry with a kitchen towel.

Place cornstarch in a plastic bag, add the tofu cubes, and shake until all sides are evenly coated.

Heat oil in a pan and fry the tofu cubes until all sides are crispy and golden. Remove and drain excess oil on a kitchen towel.

In a bowl, mix gochujang, ketchup, minced garlic, chili powder, sugar, oligosaccharide, and 1/2 cup water to make the sauce.

Pour the sauce into the pan and simmer over low heat until it starts to bubble.

Add the fried tofu to the pan and stir until the tofu is evenly coated with the sauce.