Remove the tofu from the package and drain. Using your hands, gently squeeze out as much water from the tofu as possible.
Lay the block of tofu on a cutting board and cut into strips. Using a paper towel, gently press the tofu to drain any additional water.
In a small bowl, stir together the soy sauce, vinegar, syrup, oil, garlic powder, 5 spice habanero & ginger.
Place the tofu in a shallow baking dish and pour the soy sauce mixture over the tofu. Gently toss to combine.
Let sit for 20 minutes.
Pre-heat the air-fryer to 400 degrees.
Coat with cooking spray.
Just before cooking, sprinkle with corn starch over the tofu and toss to coat.
Add the tofu to the basket, cook for 10 minutes, slide the basket out, shake gently and cook for another 5 minutes, tossing and checking until the tofu is crisp and dark golden brown. Remove and place on a baking sheet to cool.
While the tofu cools, combine the soy sauce, honey, ginger, sesame oil, and toasted sesame seeds in a small mixing bowl. Whisk together, cover, and chill.
Prepare and cut all the vegetables, place in small bowls and set aside.
Prepare the rice noodles according to the package, rinse, cool, and set aside.