Heat the cooking oil in a wok or frying pan.
Saute the onion, garlic and ginger.
In a bowl mix together the fish sauce, soy sauce, rice vinegar, oyster sauce, Sriracha and honey. Pour into the pan.
Throw in the lechon kawali and tofu. Cook over high heat, tossing often. If the mixture appears too dry, add water, a tablespoonful at a time.
Turn off the heat, drizzle in the sesame seed oil and toss.
Transfer the cooked lechon con tokwa to a platter. Sprinkle the snipped scallions on top. Serve hot.