Drain the tofu and wrap it in a tea towel patting dry as much of the moisture as possible. Place a heavy pan on top and allow to press at room temperature for a couple of hours.
Use your hands and tear the tofu into irregular 1.5 inch pieces. Sprinkle with the tapioca and a pinch of sea salt and toss to coat well.
Place the tofu in the air-fryer tray without touching each other. Air fry at 400”F for 14 minutes tossing half way. Do not overcook the tofu or it will dry out too much. Remove it from the air fryer as soon as the time is up even if you aren’t using it right away. (To avoid any crumbs falling in the bottom you can line the tray with parchment paper).
Make the Orange Sauce:
Whisk all the glaze ingredients together until combined. Transfer to a skillet and bring to a simmer. Cook on medium flame until thick and sticky, about two minutes or so.
Add the air fried tofu to the orange sauce and toss to coat well. Serve over noodles or a bed of rice garnished with the fresh chives, scallions, sesame seeds or extra red chili for heat.
Coat the pressed tofu with a light spray of olive oil, a light dusting of tapioca or cornstarch and a good pinch of salt, pepper, garlic and onion powders. Place on a parchment covered baking sheet preferably without touching each other in one single layer. Bake the seasoned tofu in a preheated oven at 400”F for 30 to 35 minutes until golden and crispy to your liking flipping it half way. Toss with the orange glaze and serve.