Begin by pressing your extra-firm tofu to remove excess water. This is crucial for achieving maximum crispiness. You can use a tofu press if you have one, or a simple method using heavy objects like books or cans. Wrap the tofu block in paper towels or a clean kitchen towel, place it on a plate, and weigh it down with something heavy for at least 30 minutes, or ideally longer (up to an hour). The longer you press, the drier and crispier your tofu will be. After pressing, cut the tofu into bite-sized cubes, about 1-inch in size. Uniformly sized pieces will cook more evenly.

In a medium bowl, toss the cubed tofu with cornstarch. Ensure each piece is evenly coated with a thin layer of cornstarch. This coating is what will create that delightful crispy crust when cooked. Don’t be afraid to use your hands to gently massage the cornstarch into the tofu, ensuring all sides are covered. Shake off any excess cornstarch before cooking.

Heat about ¼ inch of vegetable oil in a large skillet or frying pan over medium-high heat. Once the oil is hot (test by dropping a tiny piece of cornstarch; it should sizzle immediately), carefully add the cornstarch-coated tofu in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and prevent the tofu from crisping properly; work in batches if necessary. Fry the tofu for about 3-4 minutes per side, or until golden brown and crispy on all sides. Use tongs to flip the tofu pieces gently to ensure even cooking. Once crispy, remove the tofu from the pan with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cornstarch-coated tofu with about 1-2 tablespoons of vegetable oil. Spread the tofu cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Baking takes a bit longer than pan-frying but is a healthier, less oily alternative and still yields wonderfully crispy tofu.

While the tofu is cooking (or baking), prepare the honey garlic sauce. In a small saucepan, whisk together soy sauce (or tamari), honey, rice vinegar, minced garlic, grated ginger (if using), sesame oil, and red pepper flakes (if using).

Place the saucepan over medium heat and bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer for about 5-7 minutes, or until the sauce slightly thickens and becomes glossy. Stir occasionally to prevent sticking and ensure even heating. Simmering helps the flavors meld together and intensifies the sauce. The sauce should be thick enough to coat the tofu but not too thick that it becomes sticky and gluey.

Once the tofu is cooked and crispy, and the sauce has thickened, add the crispy tofu to the saucepan with the honey garlic sauce. Gently toss to coat the tofu evenly in the luscious sauce. Ensure every piece of tofu is nicely glazed with the honey garlic mixture. You can also pour the sauce over the tofu in a large bowl if you prefer.

Transfer the honey garlic tofu to a serving plate or bowl. Garnish generously with sesame seeds and chopped green onions. Serve immediately while the tofu is still crispy and the sauce is warm and glistening. The garnishes add a final touch of flavor, texture, and visual appeal.