Press tofu between clean kitchen towels with a heavy pan on top for 15 minutes to remove excess moisture. Cut into 1-inch cubes and pat completely dry - this is crucial for crispiness.

In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. In a separate tiny bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Set both aside.

Preheat oven to 425F. Toss tofu cubes with 2 tablespoons cornstarch until lightly coated, then drizzle with neutral oil and toss again. Spread on a parchment-lined baking sheet without crowding. Bake 25-30 minutes, flipping once halfway, until deep golden and crisp at the edges.

Transfer hot tofu to a large nonstick skillet over medium heat. Pour in the sauce and stir gently for 2-3 minutes until it bubbles and thickens into a glossy glaze that coats the back of a spoon. Add the cornstarch slurry only if needed - the sauce should cling, not pool.

While tofu bakes, toss cucumber and carrot with a pinch of salt and 1 teaspoon rice vinegar. Let sit at room temperature to soften slightly and brighten in flavor.

Divide rice among bowls. Top with glazed tofu, drained pickled vegetables, and scallions. Sprinkle with sesame seeds and serve immediately while the tofu is still crisp.