Wrap extra-firm tofu in paper towels and weight it down for 30 minutes before cutting—this removes excess moisture and allows the cornstarch coating to create a superior crispy exterior in the air fryer.

Toss pressed tofu cubes in cornstarch first, then lightly mist with olive oil before air frying at 400°F for 15-20 minutes—this creates an irresistibly crispy shell while keeping the inside tender.

Toast minced garlic and ginger in sesame oil for 30 seconds before adding your sauce ingredients—this releases essential oils and creates a deeper, more authentic Asian flavor foundation.

Toss your air-fried crispy tofu with vegetables first, then add your soy-vinegar sauce in the last minute of cooking to maintain crispness and prevent the dish from becoming watery.

Combine equal parts soy sauce and rice vinegar (roughly 3 tablespoons each) with a pinch of red pepper flakes—this creates the perfect sweet-salty-tangy profile that complements crispy tofu without overpowering it.