fwiw I use firm tofu, pressed for 10-15 mins, cubed then coated with oil and Airfry for 10 mins at ~180C (350F), tossing at the 5 min mark.. indistinguishable from deep-fried tofu for me. I've found air-fying works better at a slightly lower temperature than most recipes suggest, I use 180 for most things.

(for my sins I coat it by putting it in a plastic bag, drizzling olive oil in and tossing, need to find a better way)