Prep your tofu by removing it from its packaging and squeezing out the excess water. You can do this with a tofu press or simply laying some paper towel between a plate and the tofu adding a weight (a pot or a book) on top of the plate to compress the tofu and allow the excess water to escape. 

Cut your tofu into 1 inch cubes. Place the tofu in a medium sized bowl and toss with 2 t sesame oil and 1 T soy sauce. Coat each tofu piece and add to the air fryer. Fry for 15 minutes at 390 F shaking the tray every few minutes to ensure a crispy and evenly baked tofu. 

While your tofu is frying, add a T of water to a large pan or wok along with the shallot, zucchini and shredded carrot and sauté until veggies begin to soften. Add frozen stir-fry veg and frozen cauliflower rice and allow to cook uncovered until the liquid in the pan from the frozen veggies reduces.

While your veggies are cooking, add all the peanut sauce ingredients to a small bowl and whisk. Adjust the amount of soy sauce to taste. 

Once the stir-fry veg liquid has reduce add the pineapple and peanut sauce and coat the stir-fry evenly in sauce. Lastly, add your crispy tofu to the stir-fry and toss. Serve immediately. Garnish with sesame seeds and chopped scallions. Enjoy!