In a small bowl, whisk together the almond milk and flour.
Dip the cauliflower florets into the batter, allowing any excess batter to drip off.
Place the cauliflower in the air fryer, making sure they do not touch. You don’t want to overcrowd the basket!
Air fry at 400°F for 15-18 minutes or until the cauliflower is golden brown.
While the cauliflower is frying, prepare the sauce by combining the remaining ingredients (water, soy sauce, sesame oil, rice wine vinegar, cornstarch, garlic, and ginger) in a small frying pan set over medium heat.
Bring the sauce to a simmer and cook until it has reduced and thickened-- about 5 minutes. Then, remove it from the heat and allow it to cool for 5 minutes before saucing
Remove the cauliflower from the air fryer, and let cool for 5 minutes.
Combine the cauliflower and tofu in a large bowl. Toss to combine and serve immediately. Garnish with sesame seeds and green onion, if desired.
Notes
Leftover cauliflower will keep in the refrigerator for up to 4 days.