Remove tofu from packaging, drain well, and press gently with paper towels to remove excess moisture. Cut into evenly sized cubes.

Place tofu in a bowl and sprinkle with cornstarch. Toss gently until all pieces are lightly coated.

Heat oil in a pan over medium heat. Add tofu in a single layer and cook undisturbed for a few minutes before turning. Cook until all sides are golden and crisp.

Remove tofu briefly from the pan. In the same pan, add garlic and ginger and cook until fragrant.

Add soy sauce, honey or maple syrup, and chili sauce. Stir and let the sauce simmer until slightly thickened.

Return tofu to the pan and toss gently to coat evenly with the sauce. Cook for another minute.

Prepare rice by fluffing or reheating until warm and soft.

Assemble bowls by adding rice first, then topping with tofu, cucumber, and carrots.

Garnish with sesame seeds and green onions. Serve immediately.