Ginger & Spring Onion Tofu

Directions

1. Drain 1 package of extra-firm tofu, then wrap in a few layers of paper towels and set on a dinner plate. Weigh it down with a heavy object such as a skillet, saucepan, or large can for at least 10 or up to 30 minutes.
2. Meanwhile, prepare the following and add them to a small bowl as you complete them: Peel and grate a 2-3cm fresh ginger and 1 garlic clove. Thinly slice 1 scallion. Add 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon granulated sugar. Whisk until the sugar is dissolved.
3. Drain off the excess liquid from the tofu, then cut the tofu into 2cm cubes. Place in a medium bowl, add 3 tablespoons of the sauce, and toss to combine. Marinate for 10 minutes. Lightly coat the Double Stack Air Fryer basket with cooking spray.
4. Add 1 tablespoon cornstarch and 1/2 teaspoon kosher salt to the tofu and carefully toss to evenly coat. Place the tofu in a single layer in the basket. Air fry for 13 minutes 200°C. Flip the tofu with a thin metal spatula. Air fry until golden-brown and crisp, 8 to 12 minutes 200°C more. Serve immediately with the remaining sauce for dipping.