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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Remove tofu from the package and pat it dry with paper towels. Tear the tofu into bite-sized, roughly 1-inch pieces.
Place the tofu pieces in a large bowl or container. Add the cornstarch and gently toss until the tofu is evenly coated.
Mix the soy sauce, sweet chili, and rice vinegar.
Drizzle over the tofu, mix well that drizzle with the oil and toss again until evenly coated.
Arrange the tofu pieces in a single layer on the prepared baking sheet. Bake for 40-50 minutes, flipping halfway through, until golden brown and crispy.