Remove block of tofu from container and discard water.
Place and wrap in clean kitchen towel with heavy dish on top to remove all excess water.
Allow the excess water to drain for about 30 minutes to 1 hour.
In a small saucepan, combine rice vinegar, sesame oil, soy sauce, honey, minced garlic, white pepper and add a pinch of kosher salt.
Add sriracha and gochugaru. If you are concerned about the spice level, start with half.
On low heat, warm ingredients through and gently simmer for about 2 minutes. Taste carefully to check for spice level. Add remainder and more if you choose.
Remove from heat.
Once the tofu is ready, cut tofu into 1 inch cubes.
Place in bowl and sprinkle cornstarch on top and gently toss.
Preheat nonstick pan with about 1 tablespoon of canola oil
Once the oil is hot, carefully add the tofu and allow to brown on all sides. About 5 minutes on each side.
When the tofu is browned evenly, remove from oil and place on paper towels on plate to remove excess oil.
Carefully remove any excess oil from nonstick pan and place tofu and sauce mixture back into pan.
Heat through for about 3 minutes until bubbling. Gently stirring the tofu until it's fully covered in sauce.