1-First Step: Prep and press the tofu Pat tofu dry thoroughly with paper towels to remove as much moisture as possible. Press the tofu for 15 to 30 minutes under a clean kitchen towel with a heavy object on top if needed. Cut the pressed block into 1-inch cubes so they cook evenly. Dry the cubes again after cutting to remove surface moisture.

2-Second Step: Season and coat Place the dried tofu cubes in a bowl and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Sprinkle 1/4 cup cornstarch over the tofu and toss gently until each cube is evenly coated. Shake off any excess cornstarch so the coating does not become pasty when fried.

3-Third Step: Fry the tofu until crisp Heat 1/2 cup neutral oil in a wok or heavy skillet over medium-high heat until shimmering. Carefully add tofu cubes in a single layer, working in batches to avoid overcrowding. Fry for 2 to 3 minutes per side until each side is crisp and golden. Use tongs to gently turn cubes so each face browns. Remove to a wire rack or paper towel-lined plate to drain. This method creates a crunchy exterior that holds up to the glaze.

4-Fourth Step: Make the spicy honey garlic glaze Wipe out excess oil from the pan, leaving a thin glaze of flavor from the fried bits. Add 1 tablespoon neutral oil and return to medium-high heat. Sauté 10 cloves minced garlic for about 30 seconds until fragrant but not browned. Add 2 tablespoons honey, 1 tablespoon gochujang, 2 tablespoons brown sugar, 3 tablespoons low sodium soy sauce, and 1/4 cup hot water. Stir the mixture and bring it to a low simmer. Cook until the sauce thickens enough to coat the back of a spoon, about 2 to 4 minutes. If it thickens too much, add a tablespoon of hot water at a time to loosen.

5-Fifth Step: Toss and glaze Return the crispy tofu to the pan and toss gently in the sauce until each cube is fully glazed and glossy. Work quickly so the tofu keeps some of its crispness while soaking up the flavor. This step should take about 1 minute.

6-Final Step: Garnish and serve Transfer the glazed tofu to a serving platter and garnish with 2 chopped scallions and 1 teaspoon sesame seeds. Serve immediately with steamed rice for a classic pairing. For a simple weeknight meal, serve with a quick side like garlic-butter rice with kale or simple steamed greens.