Remove tofu from package and drain well. Cut into cubes and set aside.
Into a bowl whisk together the soy sauce, honey, sesame oil, rice wine vinegar, water + cornstarch mixture, and the toasted sesame seeds. Set bowl aside.
Place small pot over medium high heat and add in 1 tbs of oil. Once oil is hot add in the garlic, ginger, and shallot and stir constantly for 1 minute. After 1 minute pour in the sauce and allow to come to a simmer, be sure to whisk the sauce frequently. The sauce should start to thicken up once it simmer for a couple minutes. After it begins to thicken, remove from heat and set aside until we are ready to serve.
In a bowl mix together rice flour, salt, pepper, cumin, and garlic powder. Toss in the cubed tofu and coat evenly in the flour mixture.
Place an oiled pan over high heat and once temperature has been reached place remove the coated tofu cubes and place them into the pan. Crisp on all sides, about 6 minutes.
Once tofu is crispy pour in the teriyaki sauce and coat tofu. Allow the sauce to thicken up if needed.
Serve on a bed of sticky rice, sliced chillies, sesame seeds and fresh green onion.
