Extra-firm tofu gets pressed until dry, then tossed in a savory marinade of sesame oil, rice vinegar, garlic powder, onion powder, and smoked paprika before a light dusting of cornstarch locks in that all-important crunch. The air fryer does the heavy lifting here, turning each cube deep golden brown on the outside while keeping the inside pillowy and tender ā no deep-frying oil, no mess, just a quick shake of the basket halfway through. A scatter of sesame seeds and thinly sliced scallions on top adds color, crunch, and a little extra savory punch right before serving. It's the kind of high-protein, snackable bite that works as a main over rice, tossed into a stir-fry, or eaten straight off the plate with chopsticks. Simple pantry staples and one appliance are all it takes to get restaurant-style crispy tofu on the table, making this a reliable go-to for a plant-based kitchen.
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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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