Vegan Korean "Fried" Tofu Tacos

1 Drain the tofu, place on paper towels and press a bit of the liquid out. Now cut the tofu into cubes. 
2 Now, in a large bowl, make a marinade. Add the almond milk and rice wine vinegar. Whisk. Let sit for a minute. Now whisk in the gochujang paste, soy sauce and agave. 
3 Now add the tofu cubes to the marinade. Try fully cover the tofu in the marinade. Let marinate for at least 30 minutes. Stirring every once in a while to make sure all the tofu soaks up the marinade. 
4 Now preheat the oven to 400 degrees. 
5 Then coat the tofu. In one bowl add the crushed corn flakes. In another bowl add the corn starch, salt and chili powder. Whisk together. 
6 Now take a piece of tofu, dredge in the corn starch, dip back into the marinade coating completely. Then toss in the corn flakes coating completely. Place onto a baking sheet sprayed with non stick spray. Repeat until all the tofu is coated. Then spray the tops of the tofu with non stick spray.
7 Bake the tofu for 30 minutes. Flipping halfway through. 
8 While the tofu is baking make the gochujang mayo. Whisk together the vegan mayo, gochujang and rice wine vinegar. 
9 Once the tofu is done, take a tortilla, stuff with tofu, kimchi and cilantro, then top with gochujang mayo and maybe sesame seeds. 
10 Serve immediately. They are good.