Press tofu 10 minutes: wrap in a towel, place on a plate, and set a heavy pan on top. Then pat dry.

Ten minutes is enough to improve browning without turning tofu into a project. • Towel shows absorbed moisture

Preheat the air fryer to 400F (205C) for 3 minutes.

Starting hot helps tofu crisp before it dries into chew. • A wave of heat when the basket opens • Hot, dry convection heat

Cut tofu into 3/4-inch cubes (or 1-inch rectangles for a meatier bite).

Uniform pieces prevent some tofu turning hard while other pieces stay soft. • Consistent cube size

Toss tofu with oil, soy sauce (1 tbsp), garlic powder (1 tsp), and pepper. If using cornstarch (1 tbsp), sprinkle it in and toss until lightly coated.

Soy sauce brings umami and color. Starch is optional - the air fryer can crisp tofu without it if you give it space. • Tofu looks lightly dusted if using starch • Savory soy-garlic aroma

Air fry 10 minutes, shake, then cook 6-10 minutes more until browned with crisp edges.

If tofu is piled, it steams. Single layer is the difference between crisp and soft. • Golden-brown corners with darker flecks • Roasted, nutty aroma replaces raw bean smell

Taste and add a small pinch of salt only if needed (soy sauce (1 tbsp) varies). Top with scallions (2 whole) if using and serve.

Taste first. Soy sauce can carry all the salt you need. • Tofu looks browned and dry at the edges, not wet • Crisp edges audible when bitten