1large garlic clove,minced or pressed through a garlic press
1tablespoontoasted sesame oil**
¼teaspooncrushed red pepper flakes,more if you like it spicier***
Cut the tofu into ¾-inch cubes and dry with a paper towel. Roll the tofu cubes in the flour, making sure to coat them on all sides.
Heat the vegetable oil in a cast iron or non-stick pan until shimmering. Fry the tofu cubes in a single layer in the hot oil until golden brown on all sides (a few minutes on each side). Set aside on a plate lined with a paper towel.
Add soy sauce, rice vinegar, ginger, garlic, sesame seeds, sesame oil, honey, red pepper flakes and corn starch to a liquid measuring cup and whisk well until fully combined.
Pour the sauce ingredients into a saucepan and bring to a full boil, whisking continuously. Keep boiling the sauce until it becomes translucent and thickens. Take off the heat. Serve the tofu with rice, drizzle with the sauce and sprinkle chopped scallions on top.
*If fresh ginger is not available, you can substitute ½ teaspoon dried ground ginger.**Check the ingredient label to see if the oil is toasted. Oftentimes the bottle will just say "sesame oil" and not mention that it's toasted.***The level of spiciness in a given amount of crushed red pepper flakes varies quite a bit from batch to batch. I recommend you start with ¼ teaspoon and then add more after you taste the sauce, if you like it spicier.