Cut the tofu into sticks about 3 inches (7.5 cm) long.
Lightly flour the tofu pieces.
Put the eggs and cream in a bowl and beat them well. Set aside.
Put the remaining ingredients, except the oil, in a bowl and mix. Season with salt and pepper to taste. Dip the tofu sticks successively into the egg mixture and then into the breadcrumb mixture. Shake off excess breadcrumbs and set the sticks aside on a plate.
Heat a good amount of oil in a large skillet over medium-high heat.
Place the tofu sticks in the skillet and cook for about 10 minutes, turning them occasionally.
The sticks should be golden brown and crispy. Remove them from the skillet and drain on paper towels.
Serve a few sticks per person with a chef’s salad and Mexican rice. Serve with the sweet chili sauce.

Sweet Chili Sauce:
In a glass bowl, mix all the ingredients well.
Cover partially and heat for 45 seconds in the microwave, mixing between operations. Serve warm.