Step 1: Press the Tofu

1. Press the tofu for 10-15 minutes to remove excess moisture. Pat dry and cut into 1-inch cubes.

Step 2: Cook the Tofu

To Air Fry:

1. Toss tofu cubes with olive oil, coconut aminos, salt, and pepper. Sprinkle with arrowroot starch and mix until well coated.
2. Place the tofu in the air fryer basket, ensuring the pieces are spaced out.
3. Air fry at 375°F (190°C) for 15 minutes, shaking the basket every 5 minutes until the tofu is golden brown and crispy.

To Pan Fry:

1. Toss tofu cubes with coconut aminos, salt, and pepper, then coat with arrowroot starch.
2. Heat olive oil in a large sauté pan over medium heat. Add tofu cubes and cook for 3-4 minutes on each side until golden and crispy.

Step 3: Make the Blackberry Glaze

1. In a small sauté pan over medium heat, combine blackberries, balsamic vinegar, maple syrup, black pepper, chili flakes, ground ginger, and a pinch of salt.
2. Simmer for 3-4 minutes, then smash the blackberries with a spatula until the glaze becomes jammy.
3. If the glaze is too thick, add 1-2 tablespoons of water to loosen it up.

Step 4: Glaze the Tofu

1. Toss the crispy tofu in the blackberry glaze until evenly coated.
2. Serve immediately, garnished with fresh sage or thyme if desired.