Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1 tbsp neutral oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sriracha

Instructions:

  1. Pat the 14 oz tofu cubes dry with paper towels to remove excess moisture.
  2. In a large bowl, toss the tofu cubes with 1 tbsp neutral oil, 1/2 tsp garlic powder, and 1/4 tsp salt.
  3. Sprinkle 2 tbsp cornstarch over the tofu and toss gently until every side is evenly coated with no white patches remaining.
  4. Arrange the cubes in a single layer in the air fryer basket, ensuring they are not crowded.
  5. Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through, until the edges are golden brown and the exterior feels firm to the touch.
  6. While the tofu cooks, combine 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice wine vinegar, 1 tsp toasted sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, and 1 tsp sriracha in a small saucepan.
  7. Bring the glaze to a gentle simmer over medium heat for 3-5 minutes until the liquid reduces slightly and becomes syrupy.
  8. Transfer the hot, crispy tofu into the saucepan with the glaze.
  9. Toss quickly for 30-60 seconds until the tofu is fully enveloped in the sauce.
  10. Remove from heat immediately and serve.