Press the tofu for 30 minutes using a tofu press. Alternately, wrap the tofu in a clean tea towel and place it on a plate. Top with a heavy skillet and let sit for 30 minutes.
After 30 minutes, drain off any excess liquid, pat dry, and slice the tofu into small cubes. We cut the block in half widthwise and then into long strips and then cube each strip.
Place tofu cubes in a bowl and drizzle with the soy sauce and sesame oil. Stir gently.
Sprinkle the cornstarch, garlic powder, and onion powder over the tofu and stir gently to coat.
Spritz an air fryer basket with oil spray and arrange tofu in an even layer with space around each piece for air to flow. You may need to work in batches, depending on the size of your air fryer.
Air fry at 400 degrees for 10 minutes, flipping the tofu halfway through cooking for best results. Check tofu and if it’s the desired level of crispiness, remove from the air fryer and serve. Otherwise, continue cooking until as crisp as you’d like, checking every minute or two.
Serve tofu immediately.
Notes
We like to use this crispy tofu in rice bowls with roasted veggies or stir fry vegetables. It’s also delicious with a dip (mayo + sriracha is a favorite) or in fried rice.