Ingredients:

  • 1 block (14 oz) extra-firm tofu
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp cornstarch
  • 1/4 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha
  • 1 tbsp maple syrup
  • 1 tsp avocado oil spray

Instructions:

  1. Remove the 400g block of extra firm tofu from the packaging. Wrap it in a clean lint free towel and place a heavy object on top for 10 minutes.
  2. Cut the pressed tofu into 2 cm cubes. In a bowl, toss the cubes gently with 15 ml low sodium soy sauce and 5 ml toasted sesame oil until every side is dark and coated.
  3. Sprinkle 2 tbsp (15g) of cornstarch over the seasoned tofu. Shake the bowl vigorously until a matte, tacky film forms on the surface.
  4. Add 1/4 cup (25g) panko breadcrumbs, 5g garlic powder, and 2.5g smoked paprika. Toss again until the crumbs adhere to the tacky cornstarch layer.
  5. Preheat the air fryer to 200°C (400°F). Place the cubes in the air fryer basket. Spritz with 5 ml avocado oil spray. Note: Do not overcrowd; air needs to circulate around all four sides of every cube.
  6. Air fry at 200°C (400°F) for 15 minutes. Shake the basket halfway through until the edges are golden and the coating feels hard to the touch.
  7. While the tofu cooks, whisk 30 ml rice vinegar, 15 ml sriracha, and 15 ml maple syrup in a small pan. Simmer for 2 minutes until the liquid thickens into a glossy syrup.
  8. Transfer the hot, crispy tofu to a bowl and pour the glaze over it. Toss quickly until the cubes are lacquered and shimmering.