Preparation Steps

• Begin by draining the extra-firm tofu, then wrapping it in a clean towel. Place a flat plate on top and weigh it down to remove excess moisture for 20–30 minutes.
• While the tofu is pressing, preheat your air fryer to 380°F (190°C) for about 5 minutes. Lightly grease the basket with a little oil.
• Once the tofu is pressed, crumble it into a large bowl until it resembles coarse breadcrumbs.
• To the crumbled tofu, add the soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions, grated carrot, and chopped cilantro or parsley. Mix thoroughly.
• Next, add the panko breadcrumbs, cornstarch, nutritional yeast or Parmesan, salt, black pepper, paprika, and chili flakes to the mixture. Mix well.
• If the mixture feels too wet, add 1–2 tablespoons more panko breadcrumbs or cornstarch. If it's too dry, incorporate 1–2 teaspoons of water or soy sauce.
• Scoop about 1 to 1½ tablespoons of the mixture per ball and roll them into 1 to 1.25-inch diameter balls.
• In a shallow bowl, mix together ⅓ cup panko breadcrumbs, 2 tablespoons cornstarch, and a pinch of salt and pepper. Drizzle in 1 tablespoon of neutral oil.
• Gently roll each tofu ball in the prepared crumb mixture, ensuring they are evenly coated.
• Place the coated tofu balls in the air fryer basket in a single layer. Air-fry at 380°F (190°C) for 10–14 minutes, shaking the basket halfway through.
• While the tofu balls are cooking, mix soy sauce, rice vinegar, sesame oil, sweetener, and chili sauce in a bowl. Stir in toasted sesame seeds and finely sliced green onion.
• Once the tofu balls are golden brown and crispy, transfer them to a serving plate. Drizzle with the prepared dipping sauce or serve it on the side.