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Press the tofu and pat dry.
In a large bowl, break the tofu into bite sized pieces by hand.
Add corn starch and stir until all pieces are coated.
Add sesame oil, soy sauce, and water and gentle stir to create a batter and all pieces are evenly coated.
Transfer the tofu pieces to a parchment lined air fryer tray and spread out evenly.
Air fry at 350-400 F (depending on your air fryer) for 15-20 minutes or until crispy.
In a pan over medium-low heat, heat 2 tablespoons of cooling or chili oil.
Add grated ginger, minced garlic, and dried chilies and sauté for 60 seconds.
Add the soy sauce, dark soy sauce, vegan oyster sauce, black vinegar, and maple syrup. Stir and allow to heat up until gently boiling.
Add a little corn starch slurry and the sesame seeds, then stir until thickened.
Add the crispy tofu and stir until all the pieces are coated in the sauce and heated through.
Serve with some steamed rice and blanched boy choy.