Press the tofu by placing it between layers of paper towels or a clean kitchen towel, and set a heavy skillet on top for about 10 minutes.

Cut the pressed tofu into 1-inch cubes, toss gently with cornstarch and a pinch of salt, and let it rest for 5 minutes.

In a small bowl, combine the sweet chili sauce, soy sauce, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Whisk until blended.

Heat vegetable oil in a large non-stick skillet over medium heat. Add tofu cubes in a single layer and fry for 3–4 minutes per side until golden brown.

Reduce heat to low, pour the sauce over the tofu, and gently toss to coat. Cook for an additional 1–2 minutes until the sauce thickens slightly.

Serve topped with green onions and sesame seeds, alongside jasmine rice or quinoa.