1 package (14 oz / 397 g) extra firm tofu

2 tablespoons low sodium soy sauce

1 teaspoon toasted sesame oil

1 teaspoon olive oil (or regular cooking oil)

1 teaspoon minced garlic (about 1 clove)

⅛ teaspoon Chinese 5-Spice blend

Optional: 1 teaspoon oyster sauce or vegan Worcestershire sauce

Optional toppings: sliced green onions, sesame seeds, fresh chopped cilantro

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Press the tofu to remove excess moisture: wrap in a clean kitchen towel and place a heavy object on top for 15–20 minutes.
Cut the pressed tofu into ½–1-inch cubes.
In a medium bowl, whisk together soy sauce, sesame oil, olive oil, garlic, Chinese 5-Spice, and optional oyster or Worcestershire sauce.
Gently toss tofu cubes in the marinade until evenly coated. Let sit for 10–15 minutes.
Preheat the air fryer to 375°F (190°C).
Arrange tofu in a single layer in the air fryer basket (work in batches if needed).
Air fry for 12–15 minutes, shaking the basket halfway through for even crispiness.
Remove tofu when golden and crispy.
Garnish with green onions, sesame seeds, and fresh cilantro before serving.

Pressing tofu ensures a crispier texture.

Do not overcrowd the air fryer basket to maintain crispiness.

Adjust marinade ingredients to taste for spiciness, sweetness, or smokiness.

Store leftovers in the refrigerator and reheat in the air fryer to restore crispiness.

Extra firm tofu works best; silken or soft tofu will not hold shape.