Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
Toss the tofu cubes in cornstarch until evenly coated.
Heat oil in a skillet over medium-high heat. Add tofu and cook until all sides are golden and crispy. Remove and set aside.
In the same skillet, mix soy sauce, honey, water, garlic, rice vinegar, sesame oil, and ginger. Simmer for 2–3 minutes.
Add the tofu back to the skillet and toss to coat in the sauce.
Cook for another 2–3 minutes until the sauce thickens and clings to the tofu.
Garnish with sesame seeds and green onions. Serve hot.