Wrap the tofu in paper towels and place it between two plates. Place a heavy book or flying pan on the top plate and press the tofu for 30 minutes.

Remove the paper towels. Cut the tofu into 1-inch cubes and transfer to a large bowl.

Preheat the air fryer to 400ºF.

Season the tofu with salt and white pepper. Add ⅓ cup sweet potato starch and toss gently with a spatula to coat the tofu. Try not to break up the tofu too much, but it’s okay if the corners crumble. Set aside.

Spray a piece of parchment paper evenly with 1 tablespoon of avocado oil and place it in the air fryer basket. Spray the tofu with 1 tablespoon of avocado oil. Transfer the tofu to the parchment paper in an even layer. Air fry for 20 to 25 minutes. After 20 minutes, see if the tofu will easily release from the parchment paper. If not, continue air frying for 5 to 7 minutes more. The tofu should release easily from the parchment paper.

Carefully remove the tofu from the air fryer. Some pieces may need to be peeled off, but they will still be extra crunchy!

While the tofu air fries, place the sweet chili sauce in a small saucepan. Turn the heat to medium. Meanwhile, combine 1 teaspoon sweet potato starch with 2 tablespoons of water and whisk until a slurry forms.

As soon as the sweet chili sauce bubbles, add the sweet potato starch slurry and lower the heat. Whisk until combined. Simmer for 5 minutes until thickened.

Transfer the crispy tofu to a large bowl. Pour the warm, sweet chili sauce on top.

Transfer the sweet chili tofu to a serving platter. Garnish with minced cilantro, scallions, and sesame seeds. Enjoy!