Press a block of firm tofu between paper towels for 20 minutes to remove moisture. Slice into 1-inch cubes.

Gently coat cubes with cornstarch, salt, and pepper in a bowl.

Warm 2 tablespoons of neutral oil in a nonstick skillet over medium-high heat until shimmering.

Arrange cubes in a single layer and cook 3–4 minutes per side until golden brown and crisp.

In a small bowl, blend honey, minced garlic, soy sauce, rice vinegar, sesame oil, and red pepper flakes until smooth.

Reduce heat to low, pour sauce over tofu, and gently toss for 2 minutes until glaze thickens.

Transfer bites to a serving plate and sprinkle with green onions and sesame seeds.