The Squeeze (Crucial Step): Water is the enemy of a good crunch. Wrap your tofu block in a clean kitchen towel or paper towels. Place it on a plate and weigh it down with something heavy—like a cast-iron skillet or a few cookbooks—for 15 minutes.

Cube Up: Once pressed, slice the tofu into uniform 1-inch cubes. Consistency is key here; if the sizes vary too much, smaller pieces will burn before the larger ones get crispy.

Build the Flavor Base: Toss the cubes in a bowl with the oil and soy sauce. The oil facilitates heat transfer, while the soy sauce provides that essential umami saltiness and golden color.

The Starch Dust: In a small separate bowl, mix your cornstarch and spices. Sprinkle the mixture over the wet tofu and toss until the cubes look "dusty" and the powder has adhered.

Space it Out: Preheat your air fryer to 400°F. Arrange the cubes in a single layer in the basket. Ensure they aren't touching; crowding leads to soft spots rather than crispy edges.

The Shake: Air fry for 15 minutes. At the 10-minute mark, pull the basket out and give it a good shake to ensure even browning on all sides.

Final Check: The tofu should be deep golden brown and firm to the touch. If needed, give it another 2–3 minutes until it reaches your desired level of "shatter."