2 12.3-oz. packages extra-firm tofu, drained
3 tbsp. canola oil
2 tsp. grated garlic, divided
2 1/2 tbsp. low-sodium soy sauce, divided
3 tbsp. natural smooth peanut butter
1 tbsp. agave or honey
1 tbsp. fresh lime juice
1/4 c. hot water
1/4 tsp. grated ginger
1 tsp. sriracha
1 tbsp. toasted sesame oil
2/3 c. cornstarch
8 oz. soba noodles, cooked per package directions
5 oz. baby spinach
Pat tofu dry with paper towels and cut into 3/4-inch cubes.
In small bowl, whisk together canola oil, half of garlic, and 1 tablespoon soy sauce. Transfer one-third to small baking dish, coating bottom evenly. Add tofu and pour remaining marinade on top. Gently turn tofu to coat and let sit at room temp 45 minutes.
In medium bowl, combine peanut butter, agave, and lime juice with remaining 11/2 tablespoons soy sauce. Gradually whisk in hot water to emulsify. Whisk in ginger, sriracha, sesame oil, and remaining garlic. Set aside.
Heat air fryer to 400°F. Carefully dredge marinated tofu in cornstarch, coating evenly and shaking off excess. Add tofu to air fryer basket, spacing apart. Air-fry, shaking basket twice, until golden brown and crisp, 15 to 18 minutes.
Meanwhile, in large bowl, toss warm soba noodles with baby spinach and peanut sauce. Serve topped with crispy tofu.