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Press the tofu for 30 minutes to remove the excess moisture.
While the tofu is pressing, make the honey sriracha sauce by combining sriracha, honey, 1 teaspoon soy sauce, and crushed red pepper in a small bowl.
Cut the pressed tofu into ½-inch cubes and pat dry with a paper towel.
Add cooking oil and 1 teaspoon soy sauce to a large bowl and whisk together.
Add the cubed tofu to the bowl and gently stir until coated.
Sprinkle 1 teaspoon cornstarch over the tofu and gently stir. Repeat two more times until all cornstarch is added.
Heat a non-stick skillet over medium heat and add the prepared tofu, cooking until brown and crispy on all sides (about 10 minutes).
Pour the honey sriracha sauce over the tofu and cook for 1-2 more minutes until the glaze is thick and sticky.
Top with sliced green onions and serve.