Press your tofu by wrapping it in a clean kitchen towel and placing something heavy on top for about 10 minutes. This removes excess moisture that prevents crispiness. You'll know it's ready when the towel feels damp and the tofu block feels firmer than before.

Cut your pressed tofu into bite-sized cubes, about 1 inch each. Pat them dry with paper towels—this extra step makes a huge difference in how crispy they get. Moisture is the enemy of crunch, so don't skip it even though it seems tedious.

Mix your cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper in a small bowl. Stir together until there are no lumps. This seasoning blend is where the flavor magic happens for your air fryer tofu recipe.

Add your soy sauce, olive oil, and lemon juice to a separate small bowl. This mixture helps the seasonings stick to your tofu cubes. Whisk it together until combined, then add your tofu cubes and toss gently until every piece is coated.

Add your panko breadcrumbs to the seasoned tofu and toss again until the breadcrumbs coat every cube. I like to do this in a large bowl so there's room to toss without making a mess. The coating should look golden and stick to the tofu from the oil and lemon juice.

Arrange your coated tofu cubes in a single layer in your air fryer basket, making sure they don't touch. Don't overcrowd—give each piece breathing room so air circulates and they crisp evenly. Work in batches if needed because cramming them in ruins the texture.

Set your air fryer to 375°F and cook for 15 minutes, shaking the basket halfway through at the 7-minute mark. You'll hear it sizzle when it's working its magic. The tofu is done when golden brown and crispy on all sides—test one cube to make sure it's crunchy throughout.