Cut the tofu into cubes, each about ¾" on all sides (I get 32 cubes for a standard 14 or 16oz block of tofu). Place the cubes in a storage container that can fit them all easily. Whisk the soy sauce or tamari, maple syrup, vinegar, avocado oil, ginger, and garlic powder together.

Pour this marinade over the cubes.* Cover the container and shake it gently to disperse the marinade. Refrigerate the tofu for at least 2 hours and up to overnight.

If using an air fryer: use a slotted spoon to remove the tofu cubes from the marinade, reserving the marinade. Place them in the air fryer basket in a single layer (if your basket is small and this isn't possible, air fry the tofu in 2 batches). Air fry the tofu at 400F for 10 minutes.

After 5 minutes, pause the cooking cycle, remove the basket from the air fryer, and give it a gentle shake. This will help "stir" the tofu and help it to cook evenly. Use a brush to coat the tofu cubes with a little extra marinade. Return them to the air fryer and allow them to cook for the remaining 5 minutes, or until browning along the edges. Serve.

If using an oven to bake: preheat the oven to 400F. Use a slotted spoon to remove the tofu cubes from the marinade, reserving the marinade. Place the tofu cubes in a single layer on a nonstick or parchment lined baking sheet. Bake for 6 minutes.

Use a brush to brush the top sides of the tofu with extra marinade, then gently flip them over, so that they cook evenly. Bake for another 6-8 minutes, or until the cubes are browning and crisping along the edges. Serve.