Step 1

Slice tofu into ¾ inch cubes. Place tofu cubes in a single layer in air fryer basket, making sure none of the cubes touch. Cook at 375°F for about 20-25 minutes or until golden and crispy.

Step 2

Loosely wrap the block of tofu with a few paper towels or a tea towel. Place a cutting board over tofu and place something heavy on top of the cutting board to press on the tofu to release water. I used a large 28 oz can of tomatoes. Whatever you use, you want it to apply pressure evenly across the surface of the tofu. The heavy object should apply enough pressure to squeeze out some of the water but not so heavy that it will crack and break your tofu.

Step 3

Let the tofu be pressed for about 30 minutes. When it is almost ready, preheat your oven to 400°F. Line a baking sheet with parchment paper.

Step 4

After 30 minutes, pat your tofu dry and slice into approximately ¾ inch cubes. Place tofu pieces onto baking sheet in a single layer, not touching. Bake tofu for about 30-35 minutes or until golden and crispy.

Step 5

While tofu is cooking, make the sauce. In a medium bowl, add all sauce ingredients. Whisk to evenly mix, making sure to completely dissolve the cornstarch.

Step 6

Add sauce to a small saucepan and bring to low-medium heat. As the mixture heats up, stir continuously to prevent the cornstarch from cooking and clumping up. Bring the sauce to a simmer and cook until it thickens (this should take less than 1 minute). Taste and adjust ingredients as needed.

Step 7

Add cooked tofu to sauce. Toss tofu until evenly coated. Plate tofu and garnish with sesame seeds and scallions. Serve with rice or rice alternative.