DRAIN tofu. Wrap tightly in clean kitchen towel to remove moisture. Let stand 20 minutes. Cut tofu into 2x1x1/4-inch strips. Mix rice flour and cornstarch in shallow dish. Coat tofu with flour mixture.
HEAT oil to 385°F in wok or large skillet on medium heat. Deep fry tofu strips 7 to 8 minutes or until golden brown. Drain on paper towels.
SERVE with Sweet Red Chili Sauce and Peanut Satay Sauce, and lettuce leaves and cucumber slices. Garnish with cilantro, if desired.