Pat the tofu fingers dry with paper towels and season with salt and pepper.

Whisk the cornstarch and cornmeal together in a shallow dish. Working in batches, dredge the tofu fingers in the mixture, pressing gently to ensure a thorough coating, and transfer them to a plate.

Combine the water, vinegar, sugar, garlic, and chili-garlic sauce in a small saucepan over medium-high heat. Bring to a simmer and cook until the sugar dissolves and the garlic softens, about 5 minutes.

Whisk the cornstarch with a small amount of water in a small bowl to make a smooth slurry, then stir it into the simmering glaze. Cook until the mixture thickens and becomes translucent, about 1 minute, then remove from the heat and cover to keep warm.

Heat the oil in a large nonstick skillet over medium-high heat until it shimmers. Carefully add the tofu fingers in a single layer and cook until they are golden brown and crisp on all sides, about 8 to 10 minutes total.

Transfer the crispy tofu to a large bowl, pour the warm glaze over the top, and add the cilantro. Toss gently to coat without breaking the fingers, and serve immediately while the tofu is still crackling.