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Remove the tofu from the liquid filled package and place it between multiple layers of paper towel or a clean, lint-free dish towel. Place the wrapped tofu between two plates, cutting boards, or baking sheets and place something heavy on top (I use a kettle or pot full of water). Press the tofu for 30 minutes.
Once the tofu has been pressed, cut the block in half. Cut each piece into three 1/4-inch thick rectangles (cut the "thickness" of the block into three). Cut each rectangle into two triangles. You should now have 12 1/4-inch thick triangles.
Prepare two bowls for the coconut crust. In the first bowl whisk together the egg, cornstarch, water, and a pinch of salt and pepper until a smooth mixture forms. Place the unsweetened coconut in the second bowl.
Dip each tofu triangle into the egg mixture first, making sure it is fully coated, then into the coconut flakes. Place the coconut coated triangles on the cutting board until all pieces are coated.
Heat one tablespoon of the coconut oil in a large non-stick skillet over medium heat. Once the skillet and oil are hot, add half of the coconut coated tofu triangles and cook on each side until brown and crispy. Remove the cooked tofu to a paper towel lined plate, add more coconut oil, and cook the second batch.
Serve the crispy coconut crusted tofu with sweet chili sauce for dipping.