Drain the firm tofu, pressing it gently to remove excess moisture for 15–20 minutes.

Carefully slice the tofu into uniform, bite-sized cubes, about 1-inch each.

Whisk together the honey (or maple syrup), minced garlic, soy sauce, and sesame oil until well combined.

Dredge each tofu cube in cornstarch, shaking off any excess for best results.

Heat about 1 cup of vegetable oil over medium-high heat until shimmering. Fry tofu cubes in batches for 3–4 minutes on each side until golden brown.

Return skillet to medium heat, pour in the honey garlic sauce and simmer for about 1 minute, then toss in the crispy tofu to coat.

Transfer the glazed tofu onto a serving platter and garnish with chopped green onions and sesame seeds.