Thai Noodle Bowl with Air Fried Tofu and Peanut Sauce

For the air fryer tofu

• 1 ½ cups (300g) firm tofu cubed
• 1 tablespoon cornflour
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground ginger
• Pinch of dried chilli flakes chopped finely
• 1 tablespoon oil

For the dressing:

• 2 tablespoon peanut butter smooth or crunchy
• 2 tablespoon soy sauce
• juice of ½ lime
• 2 teaspoon maple syrup or honey
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic 
• ½ teaspoon grated ginger
• sriracha chili sauce to taste

For the Thai noodle salad

• 3.5 oz (100g) thick rice noodles (or thin vermicelli)
• ¼ of a red cabbage thinly sliced
• 2 carrots spiralized or julienned into thin matchsticks
• 1 red bell pepper thinly sliced into matchsticks

To garnish (optional):

• spring onion scallions chopped
• black and white sesame seeds
• Coriander cilantro
• peanuts chopped
• dried chilli flakes I like to chop them up finely
• Wedges of lime