1. In a small bowl combine soy sauce, rice vinegar, ginger, honey, chili garlic sauce, sesame oil, green onions, and garlic. Pour into a large resealable bag and add tofu. Seal bag and refrigerate for 30 minutes, or overnight. 
2. In a medium bowl, toss broccoli and red onions with oil. 
3. Place a strainer over a bowl and drain tofu. Reserve marinade.  
4. Place ½ tofu in the basket of the air fryer. (You will need to cook in two batches.) 
5. Set air fryer on 375°F. Cook for 10 minutes. 
6. Open the basket and gently stir the tofu. Move tofu to one side. Add the ½ broccoli and onion. 
7. Continue cooking for 10 to 15 minutes, until broccoli is crisp-tender. Remove from air fryer to a serving bowl.  
8. Repeat steps 4 through 7 for remaining tofu and broccoli/onions. 
9. Serve with rice drizzled with reserved marinade and green onion.

Serves: 4

Test Kitchen Tip: To get the most out of the tofu here are a few steps to follow: 

1. Freeze the block of tofu. Freezing gives the tofu a meaty texture and allows it to absorb all the flavors of the marinade.
2. Defrost the block. This usually takes 24-36 hours in the refrigerator.
3. Squeeze and press the block. Remove the excess water by wrapping the tofu in a few paper towels, then wrap in a clean towel. Place between two flat sheet pans or cutting boards and weight with something heavy. (Books work well for this.) Leave for at least 30 minutes. The tofu will become about ½ its original thickness. You can also use a tofu press for this.
4. Cut into cubes and marinate.