Step 1

Pat tofu dry with paper towels and cut into 3/4-inch cubes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Meanwhile, in large bowl, toss warm soba noodles with baby spinach and peanut sauce. Serve topped with crispy tofu.