Tear tofu into chunks (don't cut) to create irregular edges for more surface area and crunch
Boil tofu in salted water for 5 minutes to firm up proteins, expel excess moisture, and season from the inside
Drain tofu and coat in potato starch or cornstarch to create a light, crackly shell that stays crispy
Add a light coating of oil to help conduct heat and promote browning
Bake in oven or air-fryer until perfect, allowing the heat to do the work while you prep the rest of your meal
