Preheat oven to 400° F. Lightly spray a baking tray with cooking spray.

Drain and pat tofu dry with paper towels. Slice into ½-inch cubes.

Place cornstarch in a shallow bowl. Add tofu a few pieces at a time and toss until coated.

Arrange tofu cubes in a single layer on the baking sheet. Repeat with remaining tofu.

Spray top of tofu with oil or cooking spray. Bake for 10 minutes, flip the cubes, then bake for another 10 minutes until golden and slightly crisp.

In a small saucepan, combine soy sauce, garlic, honey, sesame oil, miso paste, sriracha, vinegar, and red pepper flakes.

Bring to a gentle simmer over medium heat. Cook 5-7 minutes to reduce and intensify flavor.

Add the cornstarch slurry and continue cooking for 2-3 more minutes to thicken. Remove from heat and set aside. It will continue to thicken as it sits.

Taste and adjust heat, sweetness, or acidity as needed.

Remove tofu from oven and transfer to a large bowl.

Pour the sticky glaze over the tofu and toss gently to coat.

Garnish with sesame seeds and green onions if desired.

Serve immediately — on rice, noodles, or as a protein base in bowls or wraps.