Cut tofu into 1’’ by 2’’ by ½’’ thick rectangles lay tofu in a flat dish and marinade for 4-6 hours or up to overnight.
Remove the tofu from the sauce, add the tofu to a large mixing bowl, then sprinkle with the corn starch.
Toss to coat all of the tofu.
Now, heat a little bit of oil at the bottom of a non stick pan on medium high. Add the tofu to the pan, don't over crowd it, if the pan is too small to fit all of it, do it in two batches.
Brown the tofu on all sides, reducing heat as needed. It will take a few minutes on each side to get the tofu nice and crispy. Remove all of the tofu from the pan, place in a bowl.
If there is any leftover oil in the pan, wipe it out. Then return the pan to the heat and add about half of the Korean BBQ sauce. Heat on low for a minute, then add a cornstarch slurry to slightly thicken the sauce.
Then add all of the tofu back to the pan.
Toss to coat the tofu, and cook for a minute. Then remove from heat. Serve immediately with rice and veggies if you want. Drizzle the remaining sauce over the top and garnish with scallions or cilantro!