Begin by pressing the tofu to remove excess moisture. Wrap in paper towels and place on a plate with a heavy object on top for 30-60 minutes.

Cut the pressed tofu into bite-sized cubes.

Coat the tofu cubes in cornstarch, ensuring all sides are covered.

In a bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, grated ginger, red pepper flakes, and sesame oil.

Heat cooking oil in a skillet over medium-high heat until shimmering.

Fry the cornstarch-coated tofu cubes for 5-7 minutes on each side until golden brown.

Pour the sauce over the crispy tofu in the skillet and gently stir to coat.

Cook for 1-2 more minutes until heated through and the sauce thickens slightly.

Remove from heat, transfer to a serving dish, and garnish with sesame seeds and green onions.