- Cut tofu into 1 1/2 x 1/2 x 1/2-in. (4 x 1 x 1-cm) "fingers". Pat dry with paper towel then place in large bowl. Sprinkle with cornstarch and toss well to coat. Set aside.
- In small bowl, whisk together vinegar, sesame oil, soy sauce and Sriracha sauce. Pour over tofu; toss to coat.
- Heat oil in large non-stick skillet over medium-high heat. Place tofu in a single layer in the skillet, cooking in batches. Fry tofu about 1 to 2 min. per side, or until golden brown on all sides. Transfer batches to clean plate. Once all tofu is cooked, place back into skillet. Pour in sweet chili sauce; stir to coat. Cook about 1 min., or until heated through. Serve warm.
Tip: For extra crispy results, press the tofu to remove excess moisture. Place tofu fingers between sheets of paper towel; set on a plate. Lay a second plate on top. Then place a heavy can on the top plate. Place in the fridge overnight to allow liquid to be squeezed from the tofu.