Directions

1. Stir together soy sauce, brown sugar, and Szechuan pepper in a large resealable container until sugar is dissolved. Transfer 2 1/2 tablespoons soy mixture to a small bowl; reserve for serving. Pat tofu dry with paper towels; add to remaining soy mixture in large container. Seal container, and shake gently to combine. Let stand at room temperature 10 minutes. Re-shake gently until tofu is evenly coated with soy mixture. Add cornstarch and 1 teaspoon each of the sesame oil and salt to tofu in container; seal container, and shake gently to combine.
2. Preheat an air fryer to 400°F for 5 minutes. Remove tofu from soy mixture, letting excess drip off. Arrange tofu in a single layer in air fryer basket. Cook until golden and crispy, about 20 minutes, flipping tofu once halfway through cook time. Transfer tofu to a plate. Reduce air fryer temperature to 375°F.
3. Toss together asparagus, garlic, five spice, and remaining 1 teaspoon sesame oil and 1/2 teaspoon salt in a large bowl. Arrange asparagus evenly in air fryer basket. Cook at 375°F until just tender, about 6 minutes, shaking basket once halfway through cook time. Transfer asparagus to plate with tofu. Sprinkle evenly with sesame seeds. Drizzle with reserved soy mixture. Garnish with cilantro. Serve.