Start by draining the extra-firm tofu and wrapping it in a clean kitchen towel or paper towels. Place a flat plate or cutting board on top with a weight for 20–30 minutes.

While the tofu is pressing, preheat your air fryer to 380°F (190°C) for about 5 minutes.

Once the tofu is pressed, crumble it into a large mixing bowl until it resembles coarse breadcrumbs. Add the soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions, grated carrot, and cilantro. Mix together until well combined.

Incorporate the panko breadcrumbs, cornstarch, nutritional yeast, salt, black pepper, smoked paprika, and chili flakes into the tofu mixture. Mix well until evenly distributed and cohesive.

Scoop 1 to 1½ tablespoons of the mixture for each ball and roll gently between your palms to form balls about 1–1.25 inches in diameter.

In a shallow bowl, combine ⅓ cup of panko breadcrumbs, 2 tablespoons of cornstarch, and a pinch of salt and pepper. Drizzle 1 tablespoon of neutral oil over the mixture and rub it into the crumbs.

Roll each formed tofu ball in the crispy coating mixture, pressing to ensure the crumbs adhere evenly. Place the coated tofu balls on a tray.

Carefully place the coated tofu balls in a single layer in the preheated air fryer basket, leaving gaps for air circulation. Lightly spray or brush the tops with oil.

Air-fry the tofu balls at 380°F (190°C) for 10–14 minutes, shaking or turning them halfway through cooking for even browning.

In a small bowl, mix the soy sauce, rice vinegar or lime juice, sesame oil, and maple syrup. Add sriracha if desired. Stir in the toasted sesame seeds and sliced green onion.

Once cooked, transfer the hot Crispy Air-Fried Tofu Balls to a serving plate. Drizzle with the dipping sauce or serve it on the side.