Drain and press the firm tofu for 15-20 minutes to remove excess moisture.

Cut the pressed tofu into uniform bite-sized cubes, about 1-inch thick.

Whisk together the honey, minced garlic, soy sauce, and sesame oil in a small bowl to make the glaze.

Coat each tofu cube in cornstarch, ensuring to shake off the excess.

Heat the vegetable oil in a large skillet over medium-high heat and fry the coated tofu cubes until golden brown.

Use a slotted spoon to remove the tofu and drain on paper towels.

Pour the honey garlic glaze into the same skillet and simmer for 1 minute.

Add the crispy tofu back into the skillet and toss until evenly coated with the glaze.