Cut the tofu into two-inch cubes.
Place the tofu cubes in a bowl. Add the starch. Toss around lightly (and carefully!) to coat each piece of tofu evenly with starch.
Heat the cooking oil. Fry the tofu cubes until lightly browned and a light, crisp crust forms. Scoop out and drain on paper towels.
Pour off the cooking oil.
Reheat the pan and pour in the rice wine, rice vinegar, soy sauce and hoisin sauce.
Stir in the chili flakes and sugar. Stir and heat until simmering. Turn off the heat.
Add the tofu cubes to the sauce. Toss to each each cube with sauce.
Transfer the tofu and sauce to a shallow bowl. Sprinkle with cilantro and sesame seeds.