• Cut slits in 1 19 oz box tofu and drain the liquid. Place the tofu container sideways in a large bowl and continue to drain in the refrigerator for 1 hour or more (use the same day).
  1 19 oz box tofu
• Remove the tofu from the box and then pat dry with paper towels. Cut the tofu into 1-inch cubes and continue to drain on paper towels.
• Combine 1/2 cup cornstarch with 1/2 teaspoon 5 spice powder and 1/2 teaspoon salt in a large mixing bowl. Add the tofu cubes to the bowl and gently toss the tofu cubes in the cornstarch to coat.
  1/2 cup cornstarch, 1/2 teaspoon salt, 1/2 teaspoon 5 spice powder
• Preheat an airfryer 400F° and place the tofu pieces into the airfryer basket for 15 minutes. Shake the basket at the halfway point.

Sauce Instructions

• While the tofu is in the air fryer, combine 2 tablespoon soy sauce, 2 tablespoons water, 2 teaspoons cornstarch, 2 teaspoons rice vinegar, and 1/2 teaspoon sugar. Set aside.
  2 tablespoon soy sauce, 2 tablespoons water, 2 teaspoons cornstarch, 2 teaspoons rice vinegar, 1/2 teaspoon sugar
• Grind approximately 1/4 teaspoon sichuan peppercorns, set aside.
  1/4 teaspoon sichuan peppercorns
• Preheat a medium saucepan on medium heat for a few minutes, add 2 teaspoon olive oil or other neutral oil, 2 cloves garlic(minced), and sichuan peppercorns and saute until fragrant. Add sauce mixture and cook until thickened, remove from heat.
  2 teaspoon olive oil or other neutral oil, 2 cloves garlic
• When the tofu pieces are crispy, transfer them to a serving dish, garnish with 1/4 cup chopped scallions, and serve with the dipping sauce on the side.
  1/4 cup chopped scallions