Drain tofu and cut into small cubes. Place between sheets of paper towels and slightly press to remove excess liquid. Heat a large frying pan and add about ½ inch of oil. I first cut the tofu in half horizontally, then into small cubes.
Dredge tofu pieces in cornstarch then fry in oil (use about ½ inch of oil), flipping halfway until golden brown. Drain on a paper towel lined plate and sprinkle a pinch of salt while hot. Set aside.
Remove oil from the frying pan but leave 2 tablespoons. Saute the onion until translucent then add the garlic. Pour the sweet chili sauce and add in the grated ginger. On high heat, let the sauce come to a boil then put the fried tofu. Season with ground black pepper and toss (using 2 wooden spoons) until all the sauce is absorbed, about a minute.
Serve immediately over rice.
Notes
*If you want to make it spicy, add a teaspoon of dried chilli flakes or chopped fresh chilies while sauteing the garlic.*Add more cornstarch (if needed) to fully coat the tofu pieces.*Recipe can be doubled