Place the tofu slabs between sheets of paper towels and place a heavy board or skillet on top.

Let them stand for 15 minutes to absorb excess moisture.

In a bowl, whisk together the reduced-sodium soy sauce, rice vinegar, honey (or maple syrup), hoisin sauce, sriracha hot sauce, Chinese five-spice powder, garlic powder, and black pepper until smooth.

Place the tofu pieces and scallions in a 7-inch round cake pan insert, metal cake pan, or foil pan.

Pour the sauce over them, turning the tofu to coat in the sauce.

Preheat the air fryer to 375°F.

Place the pan in the air fryer and cook, turning the tofu every 5 minutes, until the sauce is reduced and glazed over the tofu and scallions, about 18 minutes.

Remove the pan from the air fryer and serve the tofu and scallions hot over cooked white rice.