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In a medium bowl, add tofu cubes and soy sauce (or liquid aminos). Toss to coat.
Add garlic powder, onion powder, paprika, sea salt, cornstarch, sesame oil, and black pepper. Toss gently to coat each piece evenly.
Place tofu in a single layer in your air fryer basket, ensuring space between each piece.
Air fry at 400°F for 10 minutes, shaking the basket halfway through (after 5 minutes), then continue cooking until golden and crispy.
Remove from the air fryer and let cool slightly.
In a bowl, jar, or small blender, combine peanut butter, ginger, maple syrup, soy sauce, rice vinegar, sesame seeds, and crushed red pepper flakes (if using).
Add 2 tablespoons of hot water and whisk or blend until smooth.
Gradually add more water until desired consistency is reached (thicker for dip, thinner for drizzle).
Taste and adjust as needed — more ginger, more soy sauce, or more sweetness based on your preference.
In each bowl, layer rice, edamame, and cucumber slices.
Top with crispy tofu and generously drizzle with the peanut sauce.
Garnish with extra sesame seeds if desired.
Serve and enjoy!