Extra-firm tofu is the whole point here, pressed until dry and cut into sturdy cubes that hold their shape in the air fryer. A quick marinade of sesame oil, rice vinegar, garlic powder, and smoked paprika soaks into every piece before a light dusting of cornstarch goes on for that shatter-crisp exterior. The air fryer does the heavy lifting, turning out cubes that are deep golden and crackly outside while staying tender and firm inside ā no oil bath, no hovering over a skillet. A scatter of sesame seeds and sliced scallions on top adds crunch and color right before serving. It's a fast, plant-powered protein you can build a whole bowl or stir-fry around, and it's a natural fit for a vegan kitchen looking for something satisfying and craveable.
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Drain the tofu and cut it into 3/4-inch cubes. Spread the cubes in a single layer on a clean kitchen towel or several layers of paper towels, then press another layer of paper towels firmly on top. Let the tofu press for 15 minutes until the surface feels dry to the touch.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, garlic powder, smoked paprika, and black pepper until combined.
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