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Add the baking soda to a large bowl and pour over the boiling water.
Stir until the baking soda has dissolved, then carefully add the tofu cubes.
Allow the tofu to soak for at least 5 hours. For the best texture, leave it overnight in the fridge.
The next day, drain the tofu well.
Place the tofu cubes in an oiled air fryer basket, making sure they are not overcrowded.
Lightly coat the tofu with extra virgin olive oil.
Air fry at 200°C / 400°F for 10–20 minutes, until the outside is golden and crispy.
While the tofu cooks, prepare the sauce.
Heat 1 tablespoon of extra virgin olive oil in a pan.
Add the chopped garlic and cook until golden and fragrant. Add the white parts of the spring onions and cook for another minute.
In a small saucepan, combine the soya sauce, hoisin sauce, cornstarch and chilli flakes.
Whisk until smooth, then simmer gently until the sauce thickens slightly.
Add the sautéed garlic and spring onions, then remove from the heat.
Stir in the toasted sesame oil.
Transfer the crispy tofu to a serving dish.
Drizzle over the garlic chilli sauce and finish with the green parts of the spring onions.
Serve immediately with your favourite rice or noodles.