Gather all ingredients.

Drain the water off of the block of Tofu and set the tofu on several layers of paper towels for about 10 minutes, flipping over a few times (this step helps pull the water out of the tofu, so it won't "sweat" and add a bunch of liquid to your dish while cooking).

While the tofu is draining, whisk together the Garlic, Sriracha, Braggs Liquid Aminos, Honey and Vinegar until completely blended. Set aside.

Next, cut up the tofu into cubes and place in a medium to large bowl.

Sprinkle the Potato Starch (NOT Potato Flour) over the cubes of Tofu and gently toss to evenly coat. *You may use Corn Starch in place of the Potato Starch, but the end result will be a little different...more crispy and chewy when using the Corn Starch; the Potato Starch results in a softer outside and somewhat "gummy." My family prefers the Potato Starch, but both end up tasting delicious 😉

In a large non-stick skillet, heat the Canola Oil over Medium to Medium-High heat until it has a shimmer on the surface, which indicates that it's ready.

Carefully, add the coated Tofu cubes and spread them out evenly. Cook each side for about 2-3 minutes or until Tofu turns a light, golden brown.

Add about 1/2 to 3/4 of the Honey-Sriracha Sauce (the reserve sauce is for topping) to the lightly-browned Tofu and gently stir to coat the Tofu.

Lower the temperature to Low and continue cooking for another 2-3 minutes, or until the sauce has thickened.

Serve over Rice, spooning a little bit of the reserve sauce over the top, and pair with your favorite vegetable. Yummy!