Press the tofu. Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place something heavy on top (a skillet or a few cans) for 20–30 minutes to remove excess moisture. The drier the tofu, the chewier the jerky.

Slice it thin. Cut the tofu block into 1/4-inch slices, then into long strips. For extra chew, go even thinner—just handle gently so it doesn’t break.

Make the marinade. In a bowl, whisk soy sauce, maple syrup, vinegar, oil, liquid smoke, smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes if using.

Marinate. Add tofu strips to the marinade and toss to coat. Let sit for at least 20–30 minutes, or refrigerate up to 12 hours. Longer marinating = deeper flavor.

Preheat the air fryer. Set it to 300°F (150°C). Lightly spray the basket to prevent sticking.

Arrange the tofu. Lay the strips in a single layer without overlapping. Work in batches if needed. Brush or spoon extra marinade over the tops for stronger flavor.

Air fry. Cook at 300°F for 12–15 minutes. Flip and cook another 8–12 minutes, or until the strips are dry at the edges and chewy in the center. For a firmer, drier jerky, lower heat to 250°F (120°C) after the first flip and add 5–10 minutes.

Cool to set texture. Transfer to a rack and let cool 10–15 minutes. The jerky will firm up a bit as it cools.

Taste and adjust. If you want more salt, sweetness, or smoke, brush a little reserved marinade on the strips while still warm, then return to the air fryer for 2–3 minutes.