Start by pressing 14 ounces of extra firm tofu to remove excess moisture, ensuring crispy results. Wrap the tofu in paper towels or a clean cloth, place it on a plate, and weight it down with something heavy, like a cast-iron skillet. Let it sit for about 30 minutes, changing the paper towels halfway for maximum moisture removal.

Once the tofu is pressed, cut it into 1-inch cubes, creating bite-sized pieces perfect for frying. In a mixing bowl, sprinkle cornstarch over the tofu cubes and gently toss to coat evenly.

In a large skillet or frying pan, combine 2 tablespoons of sesame oil with 2 tablespoons of vegetable oil, and heat it over medium-high heat.

Carefully add the coated tofu cubes to the hot oil in a single layer, fry for approximately 5-7 minutes, turning occasionally until all sides are golden brown and crispy.

While the tofu is frying, whisk together ¼ cup low-sodium soy sauce, 2 tablespoons water, 2 tablespoons honey, 1 tablespoon sambal oelek, 1 tablespoon garlic paste, and 1 tablespoon rice wine vinegar in a medium bowl.

Once the tofu is golden and crispy, pour the prepared sauce over the tofu in the skillet. Stir gently to ensure all tofu pieces are well-coated in the sauce. Cook for an additional 2-3 minutes.

Finally, remove your crispy pan-fried garlic tofu from the heat. Place it in a serving dish, and garnish with optional sesame seeds or chopped scallions for added flair and flavor.