Place a sturdy skillet (I like cast iron) over medium heat. Fill with oil to about ¼ inch high.
Cut the tofu into 16 triangles. To do so, first slice the tofu in half width-wise, then stack the squares back together and cut a + sign in the top for four equal squares. Then cut each square in half diagonally to make triangles.
In a small bowl, whisk together the quinoa flour, cornstarch, ¼ teaspoon salt and pepper.
Pour the almond milk or soy milk into another bowl.
When the oil is hot, it's time to start cooking! Dip each tofu triangle in milk, then place it in the bowl with the flour, dredging so that it's covered on every side with the flour mixture. Drop immediately into the skillet and repeat with the remaining pieces of tofu. Cook until golden brown on the bottom, about 2 minutes. Flip and cook on the other side until golden, about 2 minutes more. Transfer to a paper-towel lined plate to drain and cool. Sprinkle with a little additional salt if desired.
While the tofu is cooling, make the dipping sauce. Serve tofu with dipping sauce alongside.
For the Sweet Chili Dipping Sauce:
Add all ingredients to a small bowl and whisk to combine.