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First, marinate the tofu. In a bowl, whisk the kecap manis, chilli sauce, and sesame oil together. Cut the tofu into strips about 1cm thick, mix gently (so it doesn't break) with the marinade and leave in the fridge for half an hour.
2015 October 27, Matt Preston, The Simple Secrets to Cooking Everything Better, Plum, →ISBN, page 192:
You could just use ordinary shop-bought kecap manis to marinade the meat, but making your own is easy, has a far more elegant fragrance and is, above all, such a great brag! Flavouring kecap manis is an intensely personal thing, so try this version now and next time cook the sauce down with crushed, split lemongrass and a shredded lime leaf.