Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object like a cast iron skillet on top and let it press for 15-20 minutes to remove excess moisture.

While the tofu presses, prepare the sauce by whisking together honey, minced garlic, soy sauce, and sesame oil in a small bowl until fully combined. Set aside.

Cut the pressed tofu into 1-inch uniform cubes. Place cornstarch in a shallow dish and coat each tofu cube thoroughly by pressing gently into the cornstarch on all sides, shaking off any excess.

Heat vegetable oil in a large skillet over medium-high heat until it reaches about 350°F. Test by dropping a small piece of tofu, if it sizzles immediately, it's ready.

Fry tofu cubes in batches of 6-8 pieces for 3-4 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate using a slotted spoon.

Pour out most of the frying oil, leaving just a thin coating. Return skillet to medium heat, add the prepared sauce, and simmer for about 1 minute until slightly thickened.

Add the crispy tofu back to the skillet and gently toss to coat evenly with the honey garlic sauce. Remove from heat, garnish with green onions and sesame seeds, and serve immediately.