Press your tofu block by wrapping it in a clean kitchen towel and placing a cast iron skillet on top. Let it sit for 10 minutes while you get other ingredients ready. This removes excess moisture so the coating actually sticks and crisps up properly. Don't rush this part—it's worth the wait.

Mix together 2 tablespoons cornstarch, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl. Cut your pressed tofu into 16 cubes (roughly 1-inch each). Toss the cubes gently in the cornstarch mixture until all sides get coated evenly.

Combine 1/2 cup panko breadcrumbs, 1 teaspoon baking powder, and 1/2 teaspoon chili flakes in another shallow bowl. Mix in 1 tablespoon vegetable oil with a fork until the breadcrumbs get slightly damp and clumpy. This texture helps create that golden crust everyone loves.

Roll each cornstarch-coated tofu cube into the seasoned breadcrumb mixture, pressing gently so it adheres to all sides. Work with one piece at a time and don't be afraid to pack that coating on there. You want visible golden spots, not a light dusting.

Whisk together 1 tablespoon maple syrup, 1 tablespoon soy sauce, and 1 tablespoon fresh lime juice in a tiny bowl. This becomes your dipping sauce—set it aside for later. The maple adds subtle sweetness that balances the savory flavors perfectly.

Arrange coated tofu cubes in your air fryer basket in a single layer without crowding. Set the temperature to 380°F and cook for 15 minutes, shaking the basket halfway through. I always set a timer for the 7.5-minute mark so I don't forget to give them a shake.

Remove the air fryer tofu when golden brown and crispy, which takes about 20 minutes total including the shake. Let it cool for 2 minutes before drizzling with that lime-maple sauce. The pieces continue crisping as they cool, so don't panic if they seem slightly soft right out of the basket.