For the tofu, wrap the drained block of tofu in a tea towel or paper towel and place a heavy object, such as a cast iron pan, on top to remove moisture. Allow it to rest for at least 30 minutes or up to 1 hour.

For the chili peanut sauce, whisk together all ingredients in a medium bowl until well combined and set aside. The sauce may thicken as it sits — whisk in one more tablespoon of water to loosen, if needed.

Remove the tofu from the towel and tear it into bite-sized pieces. Transfer to a medium bowl and toss with cornstarch and salt until well coated.

Preheat the air fryer to 400℉. Arrange tofu in an even layer in air fryer basket or rack, leaving space between pieces of tofu. Air fry until the tofu is golden and crisp, 15 to 20 minutes.

Transfer tofu to a medium bowl and drizzle with chili peanut sauce, tossing to coat. Stir in chopped green onion and cilantro. Sprinkle with chopped peanuts and sesame seeds, if using. Serve with lime wedges.