2 tablespoons agave nectar (honey or maple syrup works)
1 tablespoon avocado oil
1 tablespoon freshly grated ginger
1 teaspoon garlic powder (or 1–2 cloves garlic)
1/4 teaspoon ground pepper
1 teaspoon white sesame seeds
1 scallion, chopped for garnish
Cut the tofu in slices. Lay the tofu in the center of a clean thin dishtowel and gentle press to remove excess moisture. Cut the rectangles into 8 squares.
Place the squares in a large bowl or a large ziploc bag. Add the arrowroot flour, garlic powder, smoked paprika, cumin, and salt. Toss or close and shake the bag until the tofu is completely coated.
Spray the basket of the air fryer and place the cubes in a single layer. Spray the tops of the tofu with avocado spray. Set the air fryer at 350F for 10 minutes. After the 10 minutes, use a spatula to toss the tofu. Arrange back in a single layer across the basket and cook for another 15 minutes at 350F.
While the tofu is frying, whisk together the tamari, coconut sugar, agave nectar, avocado oil, grated ginger, garlic powder, ground pepper and sesame seeds in a large bowl.
When the tofu is done frying. place in the bowl with the sauce and toss.
Plate the tofu, drizzle with any sauce remaining in the bowl. Sprinkle with additional sesame seeds and chopped scallion.