cut the block of tofu width-wise and lay between two clean tea towels, then put something heavy on top for a bit. you may have to flip and rotate the tofu chunks and tea towels for optimum moisture removal
cut the tofu into bite size chunks of your preferred shape and size and toss in corn/tapioca starch
heat the oil in a pan until medium hot, then lay the tofu out on the pan evenly
tongs are useful here - wait until each side is browned around the edges, then flip
about halfway through the process, i threw the red pepper flakes and green onions in the pan, which meant each tofu got some of each stuck to them in a nice way, and the oil that was left became a little preseasoned
once the tofu is crispy on each side, remove from the pan and set on a plate or cutting board for a bit
mix it alllll together! i based this recipe off one that had 1 tablespoon of sriracha instead of the spice blend i used, so feel free to do that instead. might be more or less spicy, who's to say.
once you've removed the tofu from the pan, toss the beans in there and stir them around. give them until they are just turning that bright green and pour about half of the spicy honey sauce on them.
cook them for a little bit longer (to taste! - i like mine a little charred if possible) and then add the tofu back in with the rest of the sauce and turn the heat off
serve with rice or rice noodles, and use those tongs to extract the correct amount of beans and tofu per serving, then pour the sauce from the pan over the whole heap.