Start by pressing the extra firm tofu to remove excess moisture—place it between paper towels or a clean kitchen cloth and set a heavy object on top for about 15 minutes. Once pressed, slice the tofu into 1-inch cubes and toss them generously with cornstarch and a sprinkle of salt.

In a large non-stick skillet, heat 2 tablespoons of neutral oil over medium-high heat until shimmering. Arrange the tofu cubes in a single layer, leaving space between them, and let them fry undisturbed for 3-4 minutes.

Carefully flip each tofu cube using a spatula and continue to pan-fry for another 3-4 minutes until golden-brown and crispy.

While the tofu is frying, whisk together the honey, soy sauce, minced garlic, grated ginger, and rice vinegar in a bowl to create a glossy glaze.

Once the tofu is crispy, pour in the honey garlic sauce into the skillet and gently stir the tofu to coat each piece. Allow the sauce to bubble and thicken for about 2-3 minutes.

To serve, prepare a plate of steamed rice as the base and spoon the glazed tofu over it. Garnish with toasted sesame seeds and sliced green scallions.