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Drain the tofu, and cut into bite-size pieces.
Coat the tofu with tapioca starch, press it in, and dust off any excess flour. Let it rest for 2-3 minutes, and this will prevent fallouts.
In a bowl, mix soy sauce, vegetarian soy sauce, honey, garlic, and red chili. Adjust the amount of red chili based on your spice level.
Drizzle oil into a pan, and turn the heat to medium-high. Pan-fry the tofu for 4-5 minutes or until crispy and golden brown.
MAKE SURE not to crowd the pan, as tapioca starch can be a little sticky until fully cooked. You don’t want the tofu to touch until all sides are cooked to prevent it from sticking together. If they do stick, just break it apart with chopsticks.
Once the tofu is crispy and golden brown, remove it and set aside. Using the same pan, pour on the excess oil or fallouts, or soak it up with a paper towel.
Drizzle in the sauce, and let it cook on medium-high heat for 30 seconds, then add back in the tofu.
Saute on high heat for another 1-2 minutes and garnish with green onion and sesame seeds.