Press tofu to squeeze out any excess moisture. To do that, remove from packaging and place it on a plate lined with 2 paper towels. Place another plate on top. Now place a canned food item to add weight on that. Leave it like that for 15 minutes.
Cut tofu into bite-sized pieces, about 1-inch, and transfer to a bowl.
Combine all marinade ingredients in a mixing bowl. Drizzle over tofu and toss to coat well. Let the tofu marinate for 10 minutes.
Preheat your air fryer to 400°F. Spread tofu cubes in a single layer in the air fryer basket.
Cook for 10 minutes, shaking the pan once in between.
Check for doneness. For a crispier texture, add it back for another 2 to 3 minutes.
For best results, use any oil with a high smoke point, like avocado oil.
Don't skip the pressing step. Letting your tofu adequately drain helps give it its crispy texture.
Crispy tofu tastes best served fresh. But if you doing meal-prep, store it in an airtight container in the fridge for 4 to 5 days. To reheat, add it back to the air fryer for 2 minutes.
To make this recipe gluten-free, use tamari instead of soy sauce. Make sure to double-check the ingredient list; while most tamari does not contain wheat gluten, some brands do.
Follow the instructions to prepare and marinate tofu. Bake in a pre-heated oven at 400°F for 20-25 minutes, flipping the tofu pieces halfway through.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.