Press the tofu. Drain the tofu and press for 15–20 minutes to remove excess moisture. This helps it crisp up. Pat dry thoroughly.

Cut into cubes. Slice tofu into 1-inch cubes for a good sauce-to-crunch ratio. Keep pieces uniform so they cook evenly.

Season and coat. In a bowl, toss tofu with 1–2 teaspoons oil, 1 tablespoon soy sauce, and a pinch of pepper. Sprinkle 2–3 tablespoons cornstarch over the tofu and gently toss until evenly coated. The surface should look dry and lightly powdery.

Preheat the air fryer. Set to 390–400°F (200°C) for 3 minutes. A hot basket helps prevent sticking.

Air fry the tofu. Arrange tofu in a single layer, not touching. Air fry 12–15 minutes, shaking the basket halfway. Cook until golden and crisp at the edges. Add 2–3 extra minutes if needed.

Make the sauce. In a small skillet, combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar (or maple), 1 teaspoon toasted sesame oil, 1–2 minced garlic cloves, 1 teaspoon grated ginger, 1–2 tablespoons water, and a squeeze of sriracha if using. Simmer over medium heat for 1–2 minutes.

Thicken it. Stir 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Whisk into the simmering sauce and cook 30–60 seconds until glossy and slightly thick.

Toss to coat. Add crispy tofu to the skillet and toss until every piece is lacquered. If it looks too thick, splash in a teaspoon of water. If too thin, simmer 30 seconds more.

Finish and garnish. Remove from heat. Sprinkle with toasted sesame seeds and sliced scallions. Taste and adjust with a tiny pinch of salt or an extra drizzle of sesame oil.

Serve. Spoon over rice or noodles, or pair with steamed broccoli, snap peas, or bok choy. Serve immediately for maximum crunch.