In a medium bowl, combine sweet chili sauce, water, gochujang, tomato ketchup, sesame oil, sugar, and rice vinegar. Whisk until smooth and set aside.

Heat a large pan over medium heat and add a splash of oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour the prepared sauce into the pan with the sautéed garlic and bring to a gentle boil. Simmer for 3-5 minutes, stirring occasionally.

Add the air-fried tofu balls into the sauce, tossing gently for 1-2 minutes to coat evenly.

Adjust sauce consistency by adding more water if preferred and cook for an additional minute.

Transfer the coated tofu balls to a serving platter and garnish with chopped green onions and sesame seeds.

Serve immediately over steamed rice or noodles.