• Press the tofu by placing it between two flat surfaces and weighing the top or with a tofu press. Press for 15 minutes.
• In a shallow dish, combine 1 tablespoon of soy sauce and 1 tablespoon of mirin.
• After pressing the tofu, cut it into bite-sized cubes (about 1-inch), add it to the shallow dish and toss. Let it marinate while you prepare the sauce.
• Heat a saucepan to medium heat and add the ginger and garlic. Stir them for 30 seconds.
• Stir in ½ a cup of soy sauce, ¼ a cup of water, and the sugar.
• Adjust the heat to low, then whisk in the hoisin sauce, sriracha, and black pepper.
• Whisk 2 tablespoons of cornstarch in a small dish with ½ a cup of water. When the cornstarch slurry is smooth, add it to the saucepan. Let the sauce simmer, stirring a few times while you finish the tofu.
• Return to the tofu and sprinkle 1 tablespoon of cornstarch over it. Then toss the cubes, so they are covered, but no white spots of cornstarch show.

How to Air Fry Crispy Tofu

• Preheat the air fryer to 375 degrees (190 C). When it's preheated, place the tofu in a single layer in the air fryer basket (or rack). Fry the tofu for 6 minutes, then flip, toss, and fry for another 6 minutes until the tofu is firm and crispy.

How to Bake Crispy Tofu

• Preheat the oven to 425 degrees (220 C). Line a baking tray with parchment paper or a silicone baking mat, making the tofu easier to flip. Place the tofu in a single layer on the baking tray. Bake the tofu for 15 minutes, flip it and bake it for another 15 minutes. The tofu should be slightly brown and firm.
• When the tofu is done, place it in a large dish or bowl, then smother it with the Mongolian sauce. You can also add the tofu directly to the saucepan.
• Serve over rice or noodles. Sprinkle with sesame seeds if desired.