Press the tofu block between 2 chopping boards or 2 flat plates and, holding over a sink, squeeze out as much water as possible – be careful not to rip tofu as it will be quite fragile.
Carefully tear the tofu into 6 pieces.
In a large bowl, add the boiling water along with 1 tbsp garlic powder, 1 tbsp onion powder and ½ tsp salt and stir. Allow to cool to room temperature.
Transfer tofu to water and leave to soak for 30 minutes.
In the mean time, add the cornstarch to the plant milk and whisk briefly to make a smooth paste and leave aside.
Combine remaining dry ingredients until well mixed.
One by one, add each piece of tofu first to the cornstarch milk paste and then coating completely in the breadcrumb mix.
Place on a baking tray lined with greaseproof paper.
Continue until all tofu pieces are coated.
Brush or spray with oil on both sides and bake in the oven for 45 minutes, flipping over halfway.
Brush with sweet chilli sauce and serve.