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Pat the tofu dry and cut into cubes.
Add to a bowl with the potatoes, olive oil, cornstarch, garlic powder, salt and black pepper.
Toss until everything is well coated.
Add the tofu and potatoes to air fry at 190C for 18–22 minutes, shaking a couple of times, until golden and crispy.
Remove from the microwave and toss with the za’atar and a little extra olive oil while still hot.
For the whipped tahini, add the tahini, lemon juice, garlic and salt to a blender or bowl.
Gradually add the ice-cold water while whisking/pulsing until pale, thick and creamy.
Add the cucumber, tomatoes and coriander to a bowl with the lemon juice and salt.
Mix and set aside.