To drain tofu: Cut the tofu out of its packaging, drain the water, then place the tofu back in the box on its side. Let it stand for about 10 minutes and you'll notice a few tablespoons of water be released. Alternatively, you can press the tofu if you'd like a firmer texture.
Tear tofu into chunks and place in a large mixing bowl. Sprinkle salt and pepper over and gently toss to combine. Set aside if not ready to cook yet, otherwise proceed to next step.
Preheat air fryer to 375°F/oven to 400°F.
If the tofu has released any excess water, drain the liquid, then sprinkle potato starch over. Use a spatula to gently mix. Drizzle oil over and gently mix.
Transfer tofu to air fryer basket or a lined baking sheet if cooking in the oven. Leave space between each tofu piece so they crisp up - you may need to cook in two batches. Cook for 15-25 minutes until golden brown and crisp (it's faster in an air fryer).
Stir Fry
About 5 minutes before the tofu is done cooking, prepare the stir fry. Add all sauce ingredients to a blender and blend until smooth.
Heat oil in a wok or deep pan over medium high heat. Add onions and bok choy and stir fry until tender, about 5 minutes.
Reduce heat to medium low. Give the sauce a quick stir then pour into pan. Simmer for 3 minutes until thickened.
Turn off heat, add tofu, and toss to combine. Sprinkle sesame seeds on top and drizzle with sesame oil. Serve as is, with cauliflower rice, or in lettuce cups.
Notes
Medjool Dates: If your dates are very dried out, you can soak them in the water first for at least 10 minutes before blending. Bok Choy: Bok choy can be replaced with 1 bell pepper, 1 1/2 cups broccoli florets, snow peas, or another veggie of choice.