In a mixing bowl, whisk together sweet chili sauce, water, gochujang, tomato ketchup, sesame oil, sugar, and rice vinegar until smooth. Taste and adjust the flavors as necessary. Set aside.

Heat a tablespoon of cooking oil in a large pan over medium heat for about 2 minutes. Add minced garlic and sauté for 30 seconds, or until fragrant and golden.

Pour the prepared sweet chili sauce into the pan with the sautéed garlic. Increase the heat and let the mixture cook for 3-5 minutes, stirring occasionally, until it begins to boil and thicken slightly.

Gently add the air-fried tofu balls to the simmering sauce, mix them lightly to coat. Cook for an additional 2-3 minutes until heated through.

Allow the tofu balls to simmer in the sauce for 1-2 minutes, stirring lightly to meld flavors.

Remove from heat and transfer onto a serving dish. Garnish with chopped green onions and sesame seeds. Serve over steamed rice or noodles.