Heat a small saucepan over medium heat. Add your sesame oil and garlic. Sauté until fragrant (a couple minutes) then whisk in water, vinegar, soy sauce, sriracha, honey and red chili flakes.
As that comes to a simmer, in a small bowl whisk together the tapioca flour with 1/4 cup warm water to create a slurry. Add to the saucepan and whisk together as it brings back to a simmer. Add more flour for a thicker sauce or add a splash of water to thin it out.
Remove from heat and refrigerate up to one week!
If you use tofu in brine, remove from the liquid and place between two dish towels. Place a few cookbooks or pots/pans on top to remove excess moisture. After about 30 minutes, it is ready to cut into cubes!