Begin by pressing the extra-firm tofu to remove excess moisture. Wrap the tofu block in clean towels and place a heavy object on top. Allow it to rest for at least 30 minutes.

Once the tofu is pressed, cut it into bite-sized cubes and coat them with cornstarch in a mixing bowl, ensuring every piece is nicely covered.

In a separate bowl, combine soy sauce, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes. Whisk until well blended.

Heat cooking oil in a large skillet over medium-high heat. Add the coated tofu pieces in a single layer and fry for 15-20 minutes until golden brown and crispy.

Reduce heat to low, pour the prepared sauce over the tofu, and gently toss until fully coated. Cook for an additional 2-3 minutes.

Remove from heat and transfer to a serving plate. Garnish with sesame seeds and sliced green onions, and serve immediately.