Step 1

Prepare the tofu: Line a baking sheet with paper towels.

Step 2

Remove the tofu from the package and lay on the prepared baking sheet. Top with 2 more paper towels and another baking sheet and weigh down with a heavy pan or cast iron skillet. Press the tofu for 30–60 minutes to remove excess liquid before frying. This can be done up to 2 days ahead; store the pressed tofu in an airtight container until ready to use.

Step 3

After pressing, transfer the tofu to a cutting board and cut into 1-inch cubes.

Step 4

In a medium bowl, stir together the potato starch, ground ginger, onion powder, paprika, black pepper, garlic powder, and salt. Add the tofu cubes and toss until well coated on all sides.

Step 5

Preheat the air fryer to 400°F (200°C). Spray the inside of the air fryer basket with nonstick spray.

Step 6

Working in batches to avoid overcrowding, shake off the excess flour from each piece of tofu and place in the air fryer. Fry for 12 minutes, flipping halfway, until crispy. Transfer to a medium bowl while you repeat with the remaining tofu.

Step 7

While the tofu fries, make the sauce: in a small saucepan, combine the soy sauce, brown sugar, lime juice, sesame oil, ginger, honey, sambal, garlic, and rice wine. Cook over medium heat until the sauce reduces and starts to thicken, 5–7 minutes.

Step 8

In a small bowl, whisk together ¼ cup water and the cornstarch to make a slurry. Whisk the slurry into the sauce and cook for 2–3 minutes, until thickened. If the sauce becomes too thick, thin out with water as needed.

Step 9

Pour the sauce over the tofu and toss until well coated. Save any remaining sauce for dipping if desired, or store in an airtight container in the refrigerator for up to 1 week.

Step 10

Arrange the tofu on a platter and top with the sesame seeds, scallions, and a squeeze of lime.

Step 11

Serve over steamed rice with your favorite steamed vegetable, such as broccoli.

Step 12

Enjoy!