Drain tofu and squeeze out any excess liquid inside it. Pat dry with a paper towel and let it sit while preparing your other ingredients.

Beat the egg into a bowl until it’s evenly beaten throughout and add salt and pepper.

Dip the tofu into the egg and let it soak up all of the egg by applying pressure to the tofu and releasing.

Pat then tofu into the cornstarch, make sure all of the tofu is covered in the cornstarch so that it’ll have a crispy outer layer. You can cut the tofu into even cubes.

Heat up a pan with some oil and through in the tofu once the pan is hot. Take the tofu out once they start to turn golden brown.

For the sauce, Mix honey, sriracha, Teriyaki, and soy sauce together (I didn’t put exact measuring, so if you want it sweeter or spicier add more or less as you please). Once the sauce is mixed, now whisk in the cornstarch until no clumps are seen.

Heat up the pan where the tofu was cooked on, throw the sauce into there and keep stirring until it thickens. Once it thickens, throw in the tofu and mix it all together so each tofu is evenly coated.