Ingredients:

  • 1 block (14-16 oz / 400-450g) extra-firm tofu, drained and pressed
  • 1 tablespoon cornstarch (or tapioca starch)
  • 1 tablespoon olive oil (or avocado oil)
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free) (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon maple syrup (or agave nectar) (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Sesame seeds
  • Chopped green onions

Instructions:

  1. Wrap the tofu in paper towels or a clean kitchen towel and place it in a tofu press (or between two plates with a heavy object on top). Press for at least 20 minutes to remove excess water.
  2. While the tofu is pressing, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, ginger, garlic, and red pepper flakes (if using) in a mixing bowl.
  3. Once pressed, cut the tofu into bite-sized cubes (about 1 inch/2.5cm).
  4. Place the tofu cubes in the bowl with the marinade. Gently toss to coat evenly. Let marinate for at least 10 minutes (or up to 30 minutes in the refrigerator for a more intense flavor).
  5. In a separate bowl, toss the marinated tofu with the cornstarch and olive oil, ensuring each piece is lightly coated.
  6. Preheat your air fryer to 400°F (200°C). Arrange the tofu in a single layer in the air fryer basket, making sure not to overcrowd. You may need to cook in batches.
  7. Air fry for 15-20 minutes, flipping halfway through, until the tofu is golden brown and crispy.
  8. Remove the air-fried tofu from the basket and garnish with sesame seeds and chopped green onions (if desired). Serve immediately.