Press and prep the tofu: Drain the tofu and press it between paper towels and a heavy pan for 15–20 minutes. This removes excess moisture and helps it crisp.

Cut into cubes: Slice the block into 3/4-inch cubes. Keep them even so they cook at the same rate.

Season and coat: In a bowl, toss tofu with olive oil, salt, smoked paprika, garlic powder, onion powder, and black pepper. Sprinkle cornstarch over the top and toss again until lightly coated.

Preheat the air fryer: Set it to 380°F (193°C) for about 3 minutes. A warm basket helps prevent sticking and boosts crisping.

Air fry the tofu: Arrange cubes in a single layer with a bit of space between them. Cook for 10–12 minutes, shaking the basket halfway through, until the edges are lightly browned and crisp.

Warm the sauce: While tofu cooks, mix BBQ sauce with vinegar or lemon juice. Add hot sauce if you like heat. Gently warm it in a small pan or microwave until just loosened.

Sauce and finish: Transfer the tofu to a bowl and toss with about 3/4 cup of the sauce to coat. Return sauced tofu to the air fryer for 2–3 more minutes at 380°F. This sets the glaze and caramelizes the sugars.

Glaze and serve: Toss with the remaining sauce if you like it extra saucy. Garnish with chopped parsley or green onions. Serve hot.