Cut off the end of the tofu tube that looks like a spout (that is actually where the tube is filled), gently squeeze the other end of the tube the tofu will slide right out. Cut into 1 inch thick slices, and slice a bit off the blunt end to make it flat as well. Repeat with the other tube.

Place the slices on several paper towels to drain off some of the moisture. Leave on the paper towels for about 10 minutes. Then dry the side facing up with a paper towel, and dry the outer edge as well.

Heat the oil in a non stick pan on medium high heat. Place the cornstarch in a small bowl, coat each slice on the flat sides with cornstarch.

Add about 2 or so tablespoons of sweet chili sauce to a serving plate and spread it around a bit, sprinkle some of the sliced spring onion greens on top of the sauce.

Fry the slices for 1-2 minutes on each side or until nicely browned.

Place the slices on the serving tray, drizzle with additional sweet chili sauce, and sprinkle on the remaining spring onion greens.

Serve as a appetizer or as a side dish.