Mix the hot sauce and honey in a medium bowl. Add the tofu and toss until coated. Sprinkle with sesame seeds and toss until coated.
Sprinkle and toss with arrowroot until coated and dry.
Heat oil in a small frying pan. Not letting the tofu pieces touch each other, cook 2 minutes per side. Set aside.
Add the ginger, garlic, and red pepper flakes and stir for 30 seconds.
Add the wine, water, soy sauce, rice vinegar, and sugar, and let it come to boil.
Add the fried tofu. Toss to coat. Serve with sprouted brown rice!
Drain the liquid out of the tofu so it doesn't stick to the pan when you cook it. Wrap the firm or extra firm tofu block in a lint-free kitchen towel or paper towels. Top with a weight. I use a ¼-sheet pan stacked with books. Let sit for a minimum of 15 minutes. Stabilize the sheet pan so it doesn't fall over. You can do this by leaning it against the wall and surrounding it with bottles, cans, or even pots and pans.