Start by pressing the extra firm tofu with a clean tea towel and paper towel to remove excess water. I like to wrap it up like a little gift and use my hand to press on it so the towel absorbs the moisture. You can also place a heavy skillet on it for a few minutes.

Carefully cube the tofu into about 1-inch pieces.

Toss the tofu in the coconut aminos. While you removed the excess water by pressing the tofu, you're replacing it with the savory umami flavor of the coconut aminos.

Place the tofu cubes in the air fryer evenly spaced apart so they'll cook evenly. Cook at 350 F (175 C) for 15 minutes.

*Oven Instructions: If you don't have an air fryer, bake the tofu cubes on a parchment-lined baking sheet at 350 F (175 C) for 25 minutes.

While the tofu is cooking, make the kung pao sauce.

In a small mixing bowl, add the low-sodium vegetable broth and arrowroot powder (or cornstarch). Make a slurry. Then add the rice vinegar, reduced-sodium soy sauce, and maple syrup. Stir well to incorporate. Set aside.

Preheat a large skillet or wok. I used a seasoned cast iron skillet. Add oil (or omit, if oil-free) and bell peppers, and saute for 2 to 4 minutes. Then add the garlic, ginger, green onion, red pepper, peanuts, and cooked tofu. Stir to incorporate and continue cooking for another 2 to 4 minutes. If the veggies are sticking, use a stiff spoon or spatula to scrape the bottom as best as you can. The next step will help to deglaze the skillet.

Give the sauce mixture another stir and carefully pour it into the hot skillet with the tofu and veggies. Stir the veggies and tofu with the sauce to coat, and cook for about 2 to 4 minutes. As the sauce gets heated, it will thicken.

Turn off the heat and enjoy immediately over rice.