Use firm or extra-firm tofu. Slice into planks, sandwich between kitchen towels on a cutting board, press with a heavy skillet or books for at least 30 minutes. Cut into evenly sized cubes. Toss in soy sauce, neutral or sesame oil, garlic powder, and paprika. Marinate in the fridge for 20 minutes to 1 hour. Before air frying, toss cubes in cornstarch seasoned with salt and pepper, shake off excess. Uniform cube size and the cornstarch coat are what get you that crispy crust.

Preheat your air fryer to 400°F for a couple of minutes. Arrange tofu cubes in a single layer with space between each piece — no crowding or stacking. Lightly spray with cooking spray. Cook at 400°F for 12 to 18 minutes, flipping or tossing halfway through. Smaller cubes or well-pressed tofu may finish around 12 minutes; larger or wetter cubes may need 15 to 18 minutes, or up to 20 in a cooler model. Done when deeply golden and firm to a nudge — trust your eyes over the clock.

Properly air-fried tofu is golden brown outside with a lightly crisp crust and a tender interior. If it looks pale or feels soft and doughy, it needs more time. If edges darken too fast before the center firms, your cubes may be too small or your air fryer runs hot — cut time slightly next batch. Toss in sauce just before serving to keep the crust crisp. Try garlic, mayo, chili sauce, and sriracha, or a drizzle of soy sauce and sesame oil. Serve over steamed rice with scallions and sesame seeds. Eat fresh — the crust softens quickly once sauced.