Pat dry the tofu, cut the nori sheet to fit the width of the tofu block;

Place the nori sheet shiny side down on your work surface, place the tofu on top near the bottom edge, and roll up to wrap the nori around the tofu block, the moisture from the tofu will adhere to the nori perfectly;

Slice the nori wrapped tofu block into 1/3 inch slices, then coat each slice in arrowroot powder or cornstarch, shake off any excess powder;

In a nonstick pan, over medium-high heat, add a few drizzle of avocado oil and let it heat up sufficiently, a good way to test is if you wet the tip of a chopstick or fork slightly and touch the oil, if it immediately starts to sizzle then the oil is ready;

Carefully transfer all coated tofu into the pan, pan fry for 3-4 minutes or until golden brown, flip, and pan fry the other side, set aside;

Make the gochujang glaze, in a sauce pan, fry off the minced garlic with a small drizzle of oil until aromatic, about 1-2 minutes;

Add in the gochujang paste, mirin, soy sauce, and water, stir to dissolve the gochujang paste well and bring to a gentle simmer;

Mix the cornstarch and water in a separate dish to create a cornstarch slurry, pour into the sauce mixture, lower the heat to low and stir quickly to combine everything;

Let the sauce simmer and thicken to your preferred thickness, shouldn't take long, I let mine simmer for 2 minutes, then add in the white sesame seeds;

Serve the tofu with the gochujang glaze, you can toss the tofu in the sauce or use it as a dip, enjoy!