Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut tofu into strips about ½” thick and 2~3″ long.
Combine gojuchang, maple syrup, sesame oil, salt and pepper in a small bowl. Mix well and add tofu; toss gently to coat evenly with the marinade. Set aside for 15~20 minutes.
Transfer the tofu strips onto the prepared baking sheet, making sure that the strips don’t touch each other. Bake for 15~18 minutes, flip them around midway to evenly bake., until tofu is golden brown and crispy. Remove from the oven and keep ready.
Make Sriracha Cream:
Combine all the ingredients in a small bowl. Mix well and keep ready.
Char the corn tortilla directly on the stove and keep them warm covered in a kitchen towel.
Spread about 1tbsp sriracha cream on each tortilla, top it with bbq tofu strips, baby spinach, kimchi and sesame seeds. Serve immediately and ENJOY!!