Scale

14 oz extra-firm tofu, pressed and cubed

1 tablespoon cornstarch

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 teaspoon garlic powder

1/2 teaspoon black pepper

Cooking spray

Sweet Chili Sauce

1/3 cup sweet chili sauce

1 teaspoon rice vinegar

1 teaspoon soy sauce

1/2 teaspoon grated ginger (optional)

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Prepare the tofu: Pat pressed tofu dry and cut into 1-inch cubes.

Season: In a bowl, toss tofu with soy sauce and sesame oil. Sprinkle with cornstarch, garlic powder, and pepper; gently toss until coated.

Air fry: Preheat air fryer to 400°F (200°C). Lightly spray the basket and add tofu in a single layer.

Cook: Air fry for 14–16 minutes, shaking halfway, until crispy and golden.

Sauce: Warm sweet chili sauce, rice vinegar, soy sauce, and ginger in a small pan or microwave.

Toss & serve: Gently toss crispy tofu with sauce or drizzle on top just before serving.

Cooking Tips

Press well: The drier the tofu, the crispier the result.
Don’t overcrowd: Cook in batches if needed for maximum crunch.
Sauce last: Tossing too early can soften the coating—serve sauce on the side for extra crispiness.

Variations

Spicy: Add sriracha or chili flakes to the sauce.
Garlic Lover’s: Toss tofu with ½ teaspoon minced garlic before air frying.
Orange Chili: Add 1 tablespoon orange juice and zest to the sauce.
Low-Sugar: Use reduced-sugar sweet chili sauce or mix honey with chili paste.
Meal Bowl: Serve over jasmine rice with steamed broccoli and sesame seeds.