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

Heat a large skillet over medium heat and add a tablespoon of your chosen neutral oil. Once shimmering, add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.

Pour the prepared sauce into the skillet with the sautéed garlic. Stir well to combine, and let simmer for about 3-5 minutes until thickened slightly.

Gently place the air-fried tofu balls into the simmering sauce, ensuring they're fully submerged. Toss to coat evenly and cook for an additional 1-2 minutes.

If a thinner sauce is preferred, add a splash of water and stir until desired consistency is achieved. Return to a simmer for about 1 minute.

Transfer the coated tofu balls to a serving dish. Garnish with sesame seeds and serve over steamed rice or noodles.