Directions

• Pat one of the prepared tofu blocks dry with paper towels or a clean kitchen towel, then place on a chopping board. Cut crosswise so you have 5 equal pieces. Now slice each piece crosswise at a slight diagonal (see the photo for a reference). Repeat with the remaining tofu block (you should get 20 tofu pieces in total). Season generously with salt and pepper.
• Heat your air fryer to 390°F while you prepare the batter. (If you don’t have an air fryer, see Author Notes for an alternative oven method.) Combine the all-purpose flour, rice flour, and 1 teaspoon of salt in a large bowl. While stirring, slowly pour in 1 cup of water and keep mixing until no large lumps appear. The batter should be able to coat the tofu sticks without much dripping. If it’s too thick, add more water; if it’s too thin, add more all-purpose or rice flour.
• Once the air fryer is ready, brush a thin layer of oil on the inner rack. Dredge the tofu sticks in the batter and place them on the greased rack, spaced slightly apart. (Air fry in multiple batches if necessary.) Air fry for 6 minutes, then pause the air fryer. Remove the rack and brush another thin layer of oil on the tofu to get a crispier top. Continue to air fry for another 6 minutes, until the tofu turns golden brown and crispy. Transfer the tofu to a wire rack to keep it crispy. Repeat until you’ve cooked all the tofu pieces.
• To make the sauce, heat a large nonstick skillet over medium-low heat and add the oil. Sauté the chiles and garlic for 30 seconds to 2 minutes, until fragrant. Add the soy sauce, maple syrup, sugar, gochujang, vinegar, and water. Stir to combine and cook until the mixture is bubbly and the sugar has dissolved, about 1 minute. Turn down the heat to low and add the tofu. Quickly toss to combine until the tofu is coated. Fold in the cashews and sprinkle with toasted sesame seeds.
• Serve immediately with a side of pickled radish.