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Drain 1 package 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.
Meanwhile, prepare the following and add them to a small bowl as you complete them: Peel and grate 1-inch fresh ginger and 1 garlic clove. Thinly slice 1 scallion. Add ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon granulated sugar. Whisk until the sugar is dissolved.
Drain off the excess liquid from the tofu, then cut the tofu into ¾-inch cubes. Place in a medium bowl, add 3 tablespoons of the sauce, and toss to combine. Marinate for 10 minutes.
Meanwhile, heat air fryer to 400°F. Lightly coat the air fryer basket with cooking spray.
Add 1 tablespoon cornstarch and ½ 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. Flip the tofu with a thin metal spatula. Air fry until golden-brown and crisp, 8 to 12 minutes more.
Serve immediately with the remaining sauce for dipping.