I love the idea of something tiny and crunchy in my salad and fried rice, but I don't eat meat. I began to wonder if I could get that same texture and mouth feel from tofu without deep frying. I did it! This recipe is simple, versatile, and totally worth making. My guess is that you'll make it once and again in the same week.
The key is to start with firm or extra firm tofu and to slice it extra small. I slice and dice it down to 1/2-inch cubes. There's no need to press and remove extra water, again as long as it is firm/extra firm. Another tip is to separate the pieces before cooking. Sometimes pieces are not completely cut through. This can result in the tofu clumping during cooking and not crisping up on all sides. While you don't want to overcrowd the Air Fryer basket, don't worry if the pieces touch a bit. When you shake the basket during cooking they will pull apart (as long as they are cut through) and crisp up nicely for you. I only season the tofu with salt, as I prefer a bland taste profile so I can save the seasoning for my dish. Feel free to add any seasoning you would like from garlic salt to an Indian chaat masala.
Once cooked and cooled, I keep the tofu in a glass jar in my fridge and dole them out into my fried rice, on my salads, in soups, over ramen, and even just pop them into my mouth as a quick snack. They have been a huge hit in my house even with my Aussie, Oliver. He is oddly into these tofu bits! But, then again, he's a dog very much motivated by his food. Aren't we all?
Stay tuned for my delicious Fried Rice with Tofu Bits recipe!
Here's my salad this week with tofu bits and fenugreek sprouts. I hope this inspires you to ramp it up in your kitchen especially in the holiday season. 
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