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Prepare tofu: Toss the tofu with tamari, garlic powder, onion powder, salt, and cornstarch. Add oil and toss again, if using. Cook tofu: Either air-fry at 400ºF for 10 minutes, shaking the basket after 5 minutes. Cook until the desired crispiness. Or bake on a nonstick baking sheet for about 20 minutes, or until crispy.
Cook riced cauliflower: Meanwhile, add the frozen riced cauliflower to a large nonstick skillet over medium-high heat. Cook for about 6 minutes, or until it starts to brown. Add the garlic, and cilantro, and cook for 2 minutes more. Add salt to taste.
Make the peanut dressing: Add tamari, rice vinegar, maple syrup, sriracha, peanut butter, and lime juice to a medium bowl. Press or grate the garlic into the bowl and stir. Add salt to taste.
Combine: Add ingredients to a large bowl and mix to combine. Add more lime juice, and salt to taste. Heat in a skillet if desired. Serve warm or chilled. Or store in separate containers and combine for serving.