Begin by draining the extra firm tofu and wrapping it in paper towels. Press it gently between two cutting boards or heavy plates for about 10 minutes to remove excess moisture.

After the initial pressing, apply additional weight on the wrapped tofu for another 5-10 minutes to further remove moisture.

Remove the pressed tofu from the paper towels and cut it into uniform ½-inch cubes.

In a non-stick pan, pour in about half an inch of high smoke-point oil. Heat the oil over medium-high heat until it reaches approximately 350°F.

While the oil heats, place the tofu cubes in a sealed bag with cornstarch. Shake gently until each piece is well-coated.

Carefully add the coated tofu cubes to the hot oil in batches, frying each batch for about 6-7 minutes.

Once fried, transfer the crispy tofu to a plate lined with paper towels to drain excess oil and sprinkle with salt.

Arrange the crispy tofu cubes on a serving plate and serve immediately with sweet chili sauce on the side.