Pre-heat Air Fryer. Meanwhile, drain tofu and cut into 1x2 inch cubes. I make a 4x4 grid (16 pieces) directly into the tofu block. The tofu should be 2 inches deep.
Set up a dredging station with 3 bowls. Fill each bowl with 1) potato starch + salt (whisked together), 2) panko, and 3) beaten egg. Start dredging: Dip tofu blocks carefully into the potato starch. Then dip into the egg wash. Then coat with the panko. Make sure all sides are coated.
When all the tofu cubes are dredged, spray all over with vegetable oil. I use an aerosol oil spray. There's no need to spray the bottom of the tofu.
Carefully place tofu in the Air Fryer. Make sure there's a little space between each tofu block; they should not touch each other! Cook at 400F for 10 minutes.
While the tofu cooks, make the sauce (Yangneom Jang). Add all ingredients in a small bowl and mix. Also, prep the garnish by finely slicing green onions and red Fresno chili pepper.
When the tofu has finished cooking, remove from the Air Fryer and arrange on a plate. Garnish with green onion and red chili pepper. Serve with sauce. Enjoy!