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Drain the tofu and wrap it in a lint free tea towel. Set on a plate and place a cutting board then a heavy pot or skillet on top. Press if for a couple of hours or prepare a day in advance.
While the tofu is pressing prepare the noodles with mango sauce, rice or whatever you decide to serve with.
Use your hands and tear the pressed tofu into 1 inch irregular pieces. Pat dry again with a tea towel and transfer to a bowl.
Season the tofu with a light pinch of sea salt, garlic poder and sprinkle with the tapioca. Gently toss to coat. Arrange in the air-fryer basket / tray without touching each other.
Air fry the tofu at 400”F for 13-15 minutes flipping it half way.
In a small bowl whisk together the peanut butter, soy sauce, maple syrup, vinegar and garlic powder until smooth and creamy.
Transfer the sauce to a skillet and cook over medium flame until thickened and sticky, about a minute or so.
Add the air-fried tofu to the sauce and toss to coat well all over. Hit it with a squeeze of fresh lime, sprinkle with sesame seeds, scallions, cilantro or basil.
To make the recipe compliant swap the maple syrup for date syrup.