> 1 (14 oz) block extra-firm tofu
> 1 small orange
> 1 tbsp reduced-sodium soy sauce
> 2 tbsp rice vinegar
> 2 tbsp sesame oil
> 1 (12 oz) bag rainbow slaw
> 1/4 cup chopped cilantro
> Cooking spray
> 1 tbsp canola oil
> 1/4 cup cornstarch
> 3 tbsp sesame seeds (optional)
Place the tofu on 2 layers of paper towels, then cover with 2 more layers. Top with a flat cutting board or small baking sheet and weigh down with 2 cans. Let stand 15 min.
Meanwhile, squeeze 3 tbsp juice from the orange into a medium bowl. To juice, whisk in the soy sauce, vinegar, and sesame oil. Season with pepper. Toss sauce with the rainbow slaw and cilantro. Refrigerate until ready to serve.
Coat air fryer basket with the cooking spray. Cut tofu into ¼-inch-thick slices. Brush with the canola oil and coat with the cornstarch. Add to air fryer basket, in batches, if necessary. Set temperature to 390°F. Close lid and cook 13–15 min., gently shaking basket every 5 min., until tofu is golden brown. Season with ⅛ tsp each salt and pepper.
To slaw, add the sesame seeds, if using. Toss to combine. Serve with tofu.