Remove the tofu blocks from their packaging and drain off the liquid. Wrap each block in a clean kitchen towel or several layers of paper towels, set them on a plate, and place a heavy pan or cutting board on top. Let them press for at least 20 minutes. This step pulls out the moisture that prevents crisping, so do not rush it.

Preheat your air fryer to 400 degrees F for 3 to 4 minutes. While it heats, cut the pressed tofu into 3/4-inch cubes. Try to keep the pieces uniform so they cook evenly. Add the cubes to a large bowl along with the oil and salt, and toss gently to coat.

Sprinkle the 2 tablespoons of cornstarch over the tofu and toss again until each piece is lightly coated. The cornstarch is what gives you the crispy exterior, so make sure it is distributed evenly with no clumps.

Arrange the tofu cubes in a single layer in the air fryer basket. Leave a little space between them. Air fry at 400 degrees F for 15 minutes total, shaking the basket firmly at the 7 or 8 minute mark. When done, the edges should be golden and feel firm when you tap them with a spoon.

While the tofu cooks, make the glaze. Combine the soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a small saucepan over medium heat. Stir the 1 teaspoon of cornstarch into 1 tablespoon of cold water until smooth, then add that slurry to the pan. Cook for 2 to 3 minutes, stirring constantly, until the glaze thickens just enough to coat a spoon. Pull it off the heat.

Transfer the hot crispy tofu to a bowl and pour the glaze over it. Toss quickly so every piece gets coated. Serve immediately over rice or noodles with steamed broccoli, a sprinkle of sesame seeds, and sliced green onions on top. Serve right away for the crispiest results.