Prep and marinate the tofu

Pat the tofu dry, then cut it into bite-size cubes. In a small bowl, whisk 1 Tbsp sesame oil, grated garlic, and 1 Tbsp soy sauce. Pour the marinade over the tofu, toss to coat, and let it marinate for 45 minutes, turning occasionally. This step builds flavor inside the tofu, not just on the surface.

Make the peanut-sesame sauce

Combine peanut butter, maple syrup, lime juice, 1 Tbsp soy sauce, and grated ginger. Whisk in 50 ml hot water until the mixture becomes smooth and emulsified. Adjust sweetness or tang to taste. Keep this sauce at room temp so it stays pourable.

Coat and crisp the tofu

Drain the tofu and roll each piece in cornflour to coat. Lightly spray each piece with oil for extra crisp in the air fryer. Arrange tofu in a single layer in the air fryer basket and cook at 200°C (400°F) for about 15 minutes, shaking halfway, until golden and crispy. If you use an oven, spread on a lined tray and bake 20–30 minutes, flipping once.

Warm or rinse soba noodles

Cook soba according to package instructions, rinse under cold water to remove starch and prevent clumping, then warm briefly or keep chilled depending on preference. Toss the soba with a handful of baby spinach and 2–3 Tbsp of the peanut-sesame sauce until fully combined.

Assemble and serve

Divide noodles between two bowls. Top with crispy tofu, scatter sesame seeds, sliced scallions, and a squeeze of lime. Drizzle extra sauce as needed. Serve immediately for the best texture contrast.