Start by draining the block of tofu
Slice tofu in half, so that you have two thinner slices of tofu
Wrap tofu slices in a kitchen towel and press with a heavy object for 30 minutes - 1 hour
Once pressed, slice into roughly 16 1-inch cubes
Sprinkle 1 tablespoon of cornstarch over the cubes, making sure to coat each side of the tofu cubes
Season the cubes with onion powder and garlic powder
Heat the stainless steel pan
Once the pan is hot, heat 2 tablespoon canola oil
Place each cube in the oil. Let each side crisp for 3-5 minutes on each side.
Remove cubes once crispy and place on a paper towel to drain them
In the same pan, add your minced shallots and garlic.
Sautee the shallot and garlic until translucent and just slightly crispy
In a separate bowl or measuring cup, mix 1 teaspoon of cornstarch with 1 tablespoon of water and mix until there are no clumps remaining
Add ¼ cup of soy sauce to the pan
Add the cornstarch slurry and mix. Once this reaches a boiling point, it will become thick.
Once the sauce is thick, add your tofu to your serving dish and pour the sauce over the top.
Drizzle honey over the top or include it in the sauce. Use as much or as little as you like.
Garnish with sliced green onions, chopped chives, or cilantro.