Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

In a large mixing bowl, combine the cubed tofu with soy sauce and toss gently to coat.

Sprinkle cornstarch over the tofu and toss again until evenly coated.

Heat olive oil in a non-stick skillet over medium-high heat.

Add the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden brown and crispy.

In a small saucepan, combine honey, minced garlic, rice vinegar, sesame oil, and water.

Bring to a simmer over medium heat, stirring occasionally until the sauce thickens slightly, about 3-5 minutes.

Pour the honey garlic sauce over the crispy tofu and toss to coat evenly.

Garnish with sliced green onions and toasted sesame seeds before serving.