Wrap the tofu in a clean dish towel and place something heavy, like a large skillet or cookbook, on top. Drain for 20-30 minutes. *If you’re using shrink-wrapped tofu, you can skip this step.
Preheat the oven or airfryer to 400°F.
Combine the soy sauce, vinegar, gochujang, sesame oil, maple syrup, and garlic in a medium bowl, zip-top bag, or container.
Cut the tofu into ½-inch thick planks. Add the tofu to the soy sauce mixture and toss to coat. Cover and marinate for at least 30 minutes and up to overnight, tossing every so often.
When ready to cook, place the cornstarch and salt in a shallow dish. Working one at a time, dip each tofu piece into the cornstarch mixture, pressing to adhere cornstarch on all sides. Reserve remaining marinade for serving. Spray all of the tofu with cooking spray.
Arrange the tofu on a parchment-lined baking sheet or in the basket of the air fryer, leaving space between each piece. Bake for 20 minutes or airfry for 10, flipping halfway through.
Serve garnished with scallions with remaining marinade for dipping.
Store leftovers in an airtight container in the fridge for 4 days, or in the freezer for 3 months. Reheat in a 350F air fryer for 5 minutes, or in a 350F oven for 10 minutes.