Preheat you oven to 220℃/200℃ fan (430℉/390℉).
First, make the kimchi cheese sauce. Melt the butter in a medium sauce pan over a medium heat. Add in the chopped kimchi and stir-fry for 2 minutes.
Reduce the heat to medium-low. Stir in the flour and cook for 30 seconds.
Gradually pour in the milk, stirring constantly until everything is combined. Continue to heat until thickened, around 2 minutes.
Stir through the grated cheddar until melted. Take off the heat, cover and set aside.
Cook your fries according to packet instructions. Whilst the fries are cooking, make the crispy gochujang tofu.
Tear your tofu into chunks, around 1 inch cubed.
Add to a large bowl and sprinkle over the cornflour. Toss to coat.
In a small bowl, mix together the ketchup, gochujang, garlic, sugar, gochugaru, and water.
Heat your vegetable oil in a medium-large frying pan over a medium heat. Add in your tofu. Fry until golden brown all over, around 7-8 minutes. Remove from the pan.
Wipe the pan clean and turn the heat to medium-low. Add the sauce into the pan and heat until starting to bubble. Toss through the tofu until coated. Take off the heat.
Once the fries are cooked, reheat your cheese sauce. Tip your fries into a bowl, pour over the cheese sauce and top with the tofu. Garnish with spring onion, sesame seeds, and a drizzle of sriracha sauce.
