Place the tofu cubes in a quart-size plastic zipper storage bag. (Or use a glass storage container with a lid.) Add the tamari and seal the bag. Shake the bag until all the tofu is coated with the tamari.
Add the tablespoon of cornstarch to the bag. Shake again until the tofu is coated. Set the tofu aside to marinate for at least 15 minutes.
Meanwhile add all the sauce ingredients to a small bowl and mix with a spoon. Set aside.
Place the tofu in the air fryer in a single layer. If you have a basket-style model, you will probably need to do this in two batches.
Cook the tofu at 390 degrees for 10 minutes, shaking it after 5 minutes. If it's not browned and crispy enough, cook it for 2 to 5 minutes longer, checking every couple of minutes.
After you're done cooking the batches of tofu, add it all to a skillet over medium-high heat. Give the sauce a stir and pour it over the tofu. Stir the tofu and sauce until the sauce has thickened and the tofu is heated through.
Serve immediately with rice and steamed vegetables, if desired.
Storing:While best enjoyed right away, leftovers can be covered and refrigerated for up to 3 days and microwaved to reheat.Pressing tofu:Do you really need to press the tofu? If you want the tofu to be crispy, it's best to press it to remove any excess moisture.However, if you use super-firm tofu instead of extra-firm tofu, you do not need to press it. My favorite is Hodo Foods organic firm tofu which already has the extra moisture removed. I get it delivered in my Imperfect Foods box.