350grams(12 ounce) block extra firm tofuGMO free preferred
2tablespoonstamarior soy sauce if not avoiding gluten
1teaspoonsmoked paprikaor sweet
Press the Tofu
Cut your tofu into half inch cubes. Then arrange some paper towels or a clean dish towel on a cutting board and place the tofu cubes in a single layer on top. Now add more paper towels on top of the cubes and place another cutting board, flat plate or baking sheet on top. Finally place something very heavy on top like a cast iron skillet or a heavy book. Press like this for 15 minutes while you prepare the remaining ingredients.
Prepare the Tofu
Combine all the seasoning, including the corn starch in a small bowl, and set aside.
Place the pressed tofu cubes in a shallow dish or container and pour the tamari and rice vinegar on top, toss to evenly coat. Then sprinkle all the seasoning on top and mix well. If you use a container, you can put the lid on and gently rotate the container around to evenly spread the seasoning.
Arrange your cubes in your fryer basket in a single layer working in two batches, if you have a small fryer. Do not over crowd your tofu to ensure maximum crispiness. Air fry at 400 degrees F for 10-15 minutes, mixing or shaking your basket around the halfway point. Mine were perfect at 13 minutes, but start checking on the tofu around the 10 minute mark.
Do not overcrowd the tofu, or it won't get as crispy. If you have a smaller fryer, work in two batches for best texture and results.If you're working in batches, remember that your second batch will cook faster since your fryer is already hot, so start checking on the tofu sooner.Try your best to cut your cubes into similarly sized pieces for even cooking and best results.Plan to consume your air fryer tofu the same day its made as it will begin to lose its crispiness the longer it sits.If time permits, you may leave your tofu in the marinade for 30 minutes, up to 12 hours (refrigerated) before air frying, to absorb even more flavour.