Press the tofu. Wrap the block of tofu in a clean kitchen towel and set a heavy pan on top for 15–20 minutes. This removes excess water so the tofu crisps instead of steaming.

Make the marinade. In a bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and sriracha if using. Taste and adjust for salt, sweetness, or heat.

Cut the tofu. Slice the pressed tofu into 1-inch cubes or 1/2-inch planks. Cubes are great for bowls; planks or triangles fit sandwiches and wraps.

Marinate. Add tofu to the bowl and gently toss to coat. Let sit for at least 15–30 minutes at room temperature, or up to 24 hours in the fridge for deeper flavor. Stir occasionally so all sides soak up the marinade.

Preheat the air fryer. Set it to 400°F (200°C) for 3–5 minutes. A hot basket helps prevent sticking and boosts crispiness.

Add cornstarch. Sprinkle cornstarch over the marinated tofu and toss carefully until evenly coated. You want a thin, even layer—no clumps.

Prepare the basket. Lightly spray the air fryer basket with oil. This helps the coating brown and reduces sticking.

Arrange and cook. Place tofu in a single layer with space between pieces. Air fry for 12–14 minutes, shaking the basket or flipping the tofu halfway. Cook until golden with crisp edges.

Finish and serve. Taste a piece. If you want more color, add 1–2 more minutes. Toss with a little extra soy sauce or a drizzle of chili oil, then garnish with green onions and sesame seeds.

Serve ideas. Add to rice bowls with steamed veggies, tuck into tacos with cabbage and lime crema, or layer onto salads and noodle dishes.