Crispy Air Fryer Tofu

Source

450g extra firm tofu, pressed 30 min, cut into 2.5cm cubes (or tear into pieces for extra crisp)
7.5ml light soy sauce or liquid aminos
1 tsp garlic powder
½ tsp onion powder
1 tsp paprika
½ tsp sea salt
2 tsp cornstarch (up to 4 tsp total for maximum crisp)
5ml sesame oil (or any oil)
¼ tsp ground black pepper

Press tofu 30 minutes, then cut into cubes or tear into pieces.
Place tofu in a bowl. Add soy sauce / liquid aminos and toss to coat.
Add all other seasonings (garlic powder, onion powder, paprika, salt, cornstarch, sesame oil, pepper) and toss thoroughly.
Arrange in air fryer in a single layer — don’t crowd. Batch if needed.
Set air fryer to 200°C. Cook 10-15 minutes, shaking basket after 5 minutes.
Cool a few minutes before serving.

Silken tofu is the enemy here — only extra firm. Silken will disintegrate when pressed.
Torn > cubed — tearing into irregular pieces creates more surface area = more crisp.
Crowding = soggy — give each piece space. Small air fryer = do two batches.
Extra 5 min — air fryers vary. If not golden after 10, keep going.
Seasoning swaps — Italian (parsley, oregano, basil), BBQ, Cajun, whatever you like.
Meal prep champion — cook a batch, store 4-5 days, throw on anything.
Pairs with — salad bowls, noodles, rice bowls, wraps.