Extra-firm tofu gets pressed until dry, then cubed and tossed in a punchy marinade of sesame oil, rice vinegar, garlic powder, onion powder, and smoked paprika before a dusting of cornstarch locks in that signature crackly coating. The air fryer does all the heavy lifting here, turning out deeply golden, crisp-edged cubes without a drop of oil-frying mess. A quick shake halfway through the cook time keeps every side evenly browned, so you get that satisfying crunch outside with a tender, custardy center inside. Finish with sesame seeds and sliced scallions for a little extra crunch and color right before serving. It's a fast, protein-packed dish that fits neatly into a gluten free kitchen, whether you're piling it onto rice bowls, tucking it into salads, or eating it straight off the pan as a snack.
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Drain the tofu and press it for at least 15 minutes using a tofu press or by wrapping it in a clean kitchen towel and setting a heavy skillet on top, until the towel has absorbed most of the surface moisture.
Cut the pressed tofu into 3/4-inch cubes and transfer to a large mixing bowl.
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