Press the tofu for at least 30 minutes to release excess water. Chop into bite-sized squares. Place in a large container with a lid, add cornstarch, salt, and pepper. Place the lid back on the container and shake until all the pieces of tofu are covered.

Heat a skillet with vegetable oil over medium heat. Once the oil is heated, add the tofu (do not let the tofu touch). Let the tofu fry until crispy and golden, flipping as each side cooks. Work in batches if necessary. Once done, place the fried tofu on a wire rack to cool.

While the tofu is cooling, prepare the sauce. In a small bowl, whisk together the soy sauce, chili garlic paste, honey, and water. Set aside.

Drain the skillet of any excess oil, leaving a small amount to sauté. Heat the skillet over medium heat again. Add the sliced garlic and ginger and cook until fragrant, about 30 seconds to a minute. Whisk in the honey garlic sauce and let simmer.

While the sauce is simmering, combine the cornstarch and water for the slurry in a small bowl. Stir the slurry into the sauce and let it thicken for about a minute. Turn off the heat.

Add the fried tofu back to the skillet and stir until every piece is thoroughly coated by the honey garlic sauce. Garnish with toasted sesame seeds and sliced green onions before serving.