Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Crumble the super firm tofu into bite-sized pieces and spread evenly on the prepared baking sheet, drizzling with olive oil and tossing gently to coat.

Bake the tofu in the preheated oven for 20 minutes, then carefully flip the pieces and continue baking for another 5-15 minutes until golden brown and crispy.

While the tofu is baking, whisk together gochujang, lime juice, maple syrup, and water in a medium saucepan. Adjust flavors, adding gochugaru and cayenne if desired, and stir in cornstarch until dissolved.

Set the saucepan over medium-high heat and bring to a gentle boil, stirring constantly until the sauce thickens to a sticky consistency, about 5-8 minutes.

Once the tofu is baked and the sauce thickened, remove them from heat. In a large bowl, toss the tofu with the gochujang sauce, ensuring each piece is coated before serving.