Bang Bang Tofu Bowls

1. Pat dry the block of tofu with a paper towel. Using a sharp knife, cut a 1/2cm slit going around the length of the tofu and then tear along the slits. Then cut 1/4cm slits along the tofu as if you were going to cube it, and tear along all of those slits until all of the tofu has been torn into rough chunks. Place it in a bowl with the soy sauce, maple syrup, lime juice, spices and nutritional yeast.
2. Toss gently, then add the olive oil, and toss again to coat. Add the cornstarch and toss until the tofu is coated. It should reach a slightly dry but still moist consistency.
3. Add the tofu to the air fryer* basket in a single layer. Air fry for 25-30 minutes on 400F, shaking the basket every 5-7 minutes to ensure the tofu crisps evenly.
4. To make the sauce, in a small bowl, stir together the Lee Kum Kee Sriracha Mayo and Thai sweet chili sauce.
5. Serve the tofu over cooked jasmine rice with steamed broccoli and drizzle over a generous amount of the sauce. Top with sesame seeds and thinly sliced green onion. Enjoy!

*you can bake in the oven at 425F for 30 minutes, flipping halfway through! Should be a very similar and crispy result :)