Begin by draining the firm tofu and wrapping it in a clean kitchen towel. Place a heavy object on top for 15-20 minutes to press out excess moisture.

Once the tofu is pressed, carefully unwrap it and cut it into uniform bite-sized cubes, about 1-inch in size.

In a small mixing bowl, combine the honey (or maple syrup), minced garlic, soy sauce, and sesame oil. Whisk until well blended.

Dredge each tofu cube in cornstarch, ensuring even coating on all sides.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add coated tofu cubes in batches, frying for 3-4 minutes on each side until golden brown.

Return the skillet to medium heat and pour in the prepared honey garlic sauce, letting it simmer for about a minute. Add the crispy tofu and toss until coated.