Press tofu thoroughly to remove moisture, then cut into even cubes for uniform crispiness.
Toss tofu cubes with cornstarch, salt, and pepper until lightly coated on all sides.
Pan-fry tofu in a hot nonstick skillet with oil until all sides turn crisp and golden, or air-fry at 200°C (400°F) for 12–15 minutes.
Mix sweet chili sauce, soy sauce, vinegar or lime juice, garlic, and chili flakes to create a glossy sweet-spicy glaze.
Add crispy tofu to the skillet and pour sauce over, tossing until each piece is fully coated and shiny.
Serve immediately with rice, noodles, or lettuce cups, topped with sesame seeds and green onions.
