Freeze and thaw 1 (16 ounce) block extra firm tofu ahead of time. Allow 48 hours for thawing completely in refrigerator!
Once fully thawed, gently squeeze any excess water out of your tofu over the sink.
Next, cut your tofu into small uniform sized cubes.
Add your tofu cubes to a large bowl and toss with 1 1/2 tablespoons soy sauce and 1/2 tablespoon vegetable oil. Once coated, add 1 tablespoon cornstarch and mix again.
Add your tofu to an air fryer in a single layer. Air fry the tofu at 400˚F for 20 minutes. (Alternative pan-frying instructions in notes)
While the tofu cooks in the air fryer, prepare the peanut sauce. Whisk together the 1/3 cup plus 1 tablespoon peanut butter, 1/3 cup water, 1/3 cup low-sodium tamari, 4 1/2 tablespoons maple syrup, 2 tablespoons sriracha, 1 tablespoon ginger, and 1/4 teaspoon garlic powder.
Once the tofu is ready, heat the peanut sauce in a large skillet over medium heat until just warmed.
Add the crispy tofu to the sauce and toss until the sauce coats the tofu.
Serve immediately while warm over rice, and garnish with sesame seeds and fresh green onions, or as desired.
Storage: This dish is really best served fresh, but leftovers can be stored up to 48 hours in the refrigerator. The orange tofu will be significantly less crispy as leftovers.
Notes
Frozen tofu takes about 2-3 days to thaw in the refrigerator so plan ahead!
How to pan fry tofu: Heat 1/4 cup vegetable oil until hot. Add the coated tofu to the hot oil and pan fry on each side for about 2 minutes, or until crispy on all sides.