Preheat your air-fryer to 400°F.

While that’s preheating, place the tofu in a large bowl and sprinkle in 1 tablespoon of the cornstarch, 1 tablespoon rice vinegar, garlic powder, onion powder, salt, ½ teaspoon pepper and ½ teaspoon red chili flakes. Toss gently until the tofu is thoroughly coated.

Arrange the tofu in a single layer in your air-fryer basket, making sure not to overcrowd it (you may need to do this in batches depending on the size of your air-fryer). Air fry at 400°F for 15 to 20 minutes, tossing or shaking the basket halfway through, until the tofu is golden brown and crisp around the edges. Set aside.

In a small bowl, whisk the remaining tablespoon of cornstarch with 2 tablespoons of water. Add the low-sodium broth, dark soy sauce, MSG (if using), and the remaining rice vinegar, pepper, and chili flakes. Whisk once more to combine and set aside.

Heat the oil in a large sauté pan or wok over medium-high heat. Once the oil is hot, add the onion and sauté, stirring often, until translucent, 2 to 3 minutes.

Add the Thai chiles, garlic and ginger and continue to cook until fragrant, 30 seconds to 1 minute.

Pour in the sauce and bring to a simmer.

Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, 4 to 5 minutes.

Add the crispy tofu and toss to coat in the sauce.

Serve over rice, garnish with toasted sesame seeds and green onion. Enjoy!