To prepare the tofu: wrap it in paper towel and place between two heavy-ish items (like plates) to get more moisture out of it. Leave it like this for at least 20-minutes.
While your tofu is getting prepped, mix the garlic, honey, sriracha, soy sauce, and the rice vinegar in a bowl and set it aside.
When your tofu is ready, cut it into approx. 1-inch cubes. Then coat each side with corn starch (this is what gives it that crispy, breaded look and taste). This gets kinda messy. Embrace it. Now, in a large pan with a heavy bottom (I used a skillet), add your oil and turn the heat to medium-high.
When the oil is hot, add the tofu cubes.BE CAREFUL - the oil is hot - look out for oil splatters.It will likely take at LEAST two minutes per side until the tofu is ready. It will start to get a beautiful crispy, light-brown color. Toss it gently so it doesn't fall apart.
When all sides of the tofu are cooked, turn the heat off but keep the pan on the element (don't add the sauce when the pan is still crazy hot or it will burn really fast - I made this mistake the first time!). Let the pan rest with the heat off for a minute before adding the sauce, then add the sauce mixture that you set aside to the tofu.
Make sure all of the pieces are coated in the sauce and let it all cook in the pan for about three more minutes. Even though the heat is off, your skillet will still be hot. Finally, remove the tofu from heat, and serve it over coconut rice, or on its own!