Ensure your tofu is well-pressed. In a medium bowl, toss the tofu cubes with 1/4 cup cornstarch, salt, and pepper until evenly coated.

Heat 2 tbsp of avocado oil in a large non-stick skillet over medium-high heat. Carefully add the tofu in a single layer, ensuring not to overcrowd the pan (work in batches if needed). Fry for 3-4 minutes per side, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside on a plate.

In the same skillet, reduce the heat to medium. Add the remaining 1 tbsp of oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.

Whisk in the honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Bring the sauce to a gentle simmer.

Add the cornstarch slurry to the simmering sauce, whisking constantly. Let it bubble for 1-2 minutes until it thickens into a glaze.

Return the crispy tofu to the skillet. Gently toss everything together until the tofu is fully coated in the sticky honey garlic sauce. Serve immediately, garnished with sliced green onions and sesame seeds if desired.