Pan-seared firm tofu cubes tossed in a sesame-soy glaze, topped with warm sautéed kimchi and toasted sesame seeds.
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Pat the tofu cubes very dry with paper towels and toss them in a bowl with cornstarch until evenly coated.
In a small jar, whisk together the soy sauce, toasted sesame oil, honey, and grated ginger to create the glaze.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat and sear tofu until golden and crispy on all sides.
Remove tofu from the pan and set aside; wipe the pan clean and add the remaining tablespoon of oil.
Add the chopped kimchi to the pan and sauté for 3-4 minutes until warmed through and slightly caramelized.
Return the tofu to the pan with the kimchi and pour the sesame-soy glaze over everything, tossing quickly to coat.
Warm the tortillas in a dry pan or over an open flame until soft and pliable.
Assemble tacos by filling tortillas with the tofu-kimchi mixture, then garnish with sesame seeds, green onions, and a drizzle of sriracha mayo.
