Crispy Air‑Fried Tofu

That’s a wonderfully detailed ritual you’ve got for tofu—it reads almost like a kitchen incantation! Let me break it down into a clear, step‑by‑step recipe so it’s easier to follow and repeat:

Ingredients

• - 1 package super firm tofu
• - 2Tbsp salt (for boiling water)
• - Olive oil spray

Equipment

• - Pot for boiling
• - Paper towels
• - Heavy press (your “round hamburger squisher thing” works perfectly)
• - Air fryer

Steps

• 1. Boil the tofu  
•  - Bring a pot of water to a boil with about ¼ cup salt.    
• - Cut the tofu slab into 6 equal rectangles on the small edge. First cut Ihalf with a center cut, then each half into 3 with 2 more slices.    
• - Boil the for 20 minutes.
  
• 2. Press out moisture  
•  - Place boiled tofu on paper towels, cover with another towel.    
• - Press with something heavy for at least 5 minutes (longer if you want extra dryness).
  
• 3. Cut into cubes    
• - Quarter each rectangle 16 total cubes.   
•  - Cut each piece in half & halve each side. Turn 90° and repeat.   
•  - You’ll end up with 16 small, bite‑sized cubes per tofu steak. 
  
• 4. Air fry (first round)    
• - Place cubes in the air fryer basket.  
•  - Spray lightly with olive oil.    
• - Use the default air fry setting (press twice).  
•  - Adjust timer from 20 minutes down to 8 minutes.
  
• 5. Stir and flip  
•  - When the first round is done, stir well to expose the whiter sides.    
• - Spray again with olive oil.
  
• 6. Air fry (second round)  
•  - Cook for another 6 minutes.
  
• 7. Serve  
•  - Crispy, golden tofu bites are ready to enjoy!

The boiling‑then‑pressing step is unusual but clever—it seasons the tofu deeply and gives it a firmer, chewier texture before crisping. It’s almost like brining meat, but for tofu.