Start by pressing the tofu to remove excess moisture. Slice it into bite-sized cubes and toss them with cornstarch and garlic powder. This coating helps create an ultra-crispy texture once baked.
Preheat your oven to 400°F (200°C). Spread the tofu cubes in a single layer on a parchment-lined baking sheet. Bake for 25 minutes, flipping halfway through, until golden brown and crispy.
In a bowl, toss the chopped cucumbers with honey, tamari, rice vinegar, chili crisp, minced garlic, and salt. Let it sit for at least 10 minutes to allow the flavors to meld.
While the tofu bakes, whisk together the honey, tamari, rice vinegar, chili crisp, garlic, and salt in a small saucepan. Simmer over medium heat for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Once the tofu is crispy, transfer it to a pan and pour the sticky sauce over it. Simmer for 2-3 minutes, stirring gently to coat every piece in the rich, garlicky sauce.
Scoop some fluffy rice into a bowl, add a generous portion of Crispy Sticky Tofu, and top with the tangy cucumber salad. Sprinkle with sesame seeds and sliced green onions for the perfect finishing touch.