If you’re using extra firm tofu that’s already been pressed, feel free to skip to step 2. See notes for some tofu tips.
Press the tofu to drain out any excess water. I like to press mine by wrapping it in a towel and placing a few heavy chopping boards on top.
Meanwhile, prepare the marinade by mixing it together in a bowl. Taste the marinade and feel free to adjust it according to your desired taste
Once the tofu has been drained and pressed, place it on a chopping board. With a sharp knife, slice the tofu into half to create 1-inch thick slabs. I ended up with 2 one-inch thick slabs.
Afterwards, cut diagonal lines halfway through the tofu.
Be careful not to cut all the way through so the tofu stays intact. Repeat this in another direction until you have a criss-cross pattern on your tofu.
Place the tofu in a container. Pour over the marinade. Scoop the excess sauces over the tofu and carefully open up the cuts to allow the sauce to seep through.
Cover the container. Allow the tofu to marinate for at least 1 hour, but it’s best overnight.
After marinating, remove the tofu from the container unless you’re baking it in the dish.
For air-frying, I lined my air-fryer basket with parchment paper so the liquids don’t seep through the basket holes (mine has a metal layer before the actual base/floor of the basket).
Place the tofu on the air-fryer and scoop the leftover marinate to pour over the tofu.
Allow to air-fry for 12-15 minutes or more at 180C/350F or until the top of the tofu is browned and slightly charred from the sugars in the marinade. The sauce will also slightly thicken from the sugars.
Don’t discard the marinade since you can brush or scoop this over the cooked tofu for extra sauce and juiciness.
Serve and enjoy hot! I enjoyed mine with some steamed rice and topped it with sesame seeds and chopped green onions. You can also enjoy this cold if desired.
If baking in the tofu, you can place the tofu on a lined baking dish or tray and bake for 25-30 minutes at 180C/350F or until the top of the tofu is browned and the sauce has slightly thickened from the sugars.
Don’t discard the marinade since you can brush or scoop this over the cooked tofu for extra sauce and juiciness.
Serve and enjoy!