Place the tofu between two paper towels and press it to release any extra liquid.

Using new paper towels, repeat the process until the tofu is dry. It will never be fully dry but you’ll be able to get out most of the moisture. 

Slice the tofu into 1/2 inch cubes and place them in a large bowl.

Drizzle over the avocado oil and soy sauce and toss to combine. 

Add the cornstarch and toss to combine.

Spray your air fryer basket well with nonstick spray.

Add the tofu in a single layer, making sure not to overcrowd the basket. 

Cook the tofu at 400 degrees F for 10 minutes.

Once fully cooked remove it from the air fryer and place it in a large bowl. 

While the tofu cooks, place all of the sauce ingredients in a small saucepan set over medium-low heat. 

Cook, stirring occasionally until the sauce has thickened enough to coat the back of a spoon, about 5 minutes. 

Allow the sauce to cool for 5 minutes or until it is no longer steaming. This will help prevent the tofu from becoming soggy. 

Toss the sauce with the tofu until each piece is evenly coated. 

Serve over rice with your choice of garnishes.

This tofu is best enjoyed on the day it is made as it tends to become soggy when stored.