1-Press the tofu to remove excess water, then cut or tear it into small bite-sized pieces.

2-In a large bowl, toss the tofu pieces with 3 tablespoons of flour, ½ teaspoon salt, and ½ teaspoon pepper until evenly coated.

3-Heat 1 tablespoon olive oil in a large skillet over medium heat, add the tofu, and cook for about 8 minutes until crispy and lightly browned, stirring frequently.

4-Whisk together 1 teaspoon cornstarch, ¼ cup soy sauce, ⅓ cup honey, 1 teaspoon toasted sesame oil, 1½ tablespoons rice vinegar, 5 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon sriracha, ½ teaspoon garlic powder, and ½ teaspoon onion powder to create the sauce.

5-Reduce heat to medium-low, pour the sauce over the tofu in the skillet, stir to coat, and simmer for about 5 minutes until the sauce thickens.

6-Serve with steamed broccoli and rice, garnished with sesame seeds and green onions if desired.