• Press the tofu. Drain the liquid from the tofu container, then dab the tofu dry. Wrap the block in a thick layer of paper towels or a thick dish towel. Top the tofu with something heavy, so that it puts even pressure on the whole block. I've used a cast iron pan, a pot with some cans in it, a heavy knife block. Get creative with it. Let the tofu press for at least 30 minutes.
• Start by cutting the tofu block through the middle the long way, so that an upper and lower deck exist. Then cut both decks into a 4 x 4 of cubes. See picture.
  
• In a small bowl toss the tofu cubes gently with the olive oil, salt, pepper, and any other seasonings you so choose.

To cook the tofu in the air fryer

• Pre-heat the air fryer to 400°F. Lightly coat the air fryer basket with oil; just a thin coat will do. Lay the tofu out in a single layer. If your air fryer is too small to do that without crowding, cook the tofu in batches. Cook the tofu for 10-15 minutes, tossing every 5 minutes, until desired outer crunch level is reached.

To cook the tofu in the oven

• Pre-heat the oven to 375°F. Lay tofu out in a single layer onto a parchment paper lined cookie sheet. Bake the tofu for 30-35 minutes, tossing it every 10 minutes until desired texture is reached.

Storage

• Store the tofu in the fridge for 4-5 days or freeze on a cookie sheet, then transfer the cubes to an air tight container for 2-3 months, for best quality.