Step 1
Combine 1/2 cup soy sauce brown sugar and mirin in a small saucepan and bring to a simmer over medium heat. Cook until sauce has reduced by half 5 to 10 minutes. Set aside to cool and thicken.
Step 2
Meanwhile place raw almonds into a small bowl and cover with water. Soak for at least 10 minutes then drain. Cut each almond into thirds or smaller chunks if desired.
Step 3
Press tofu block between paper towels. Place your hands on the top and bottom of the block and firmly squeeze out extra water. Set aside on a cutting board until ready to use.
Step 4
Place asparagus spears in one layer across the crisping tray in the air fryer basket. Lightly spritz with olive oil cooking spray.
Step 5
Set air fryer to 375 degrees F (190 degrees C) and cook asparagus for 10 minutes. Pull basket out after 5 minutes to shake vigorously; return basket and continue cooking. Pour cooked asparagus pieces into a large bowl.
Step 6
Mix olive oil 1 teaspoon soy sauce rice vinegar and garlic powder in a large bowl. Cut tofu block into 1/2- to 1-inch cubes and add to the bowl. Mix carefully to coat tofu cubes on all sides keeping cubes as intact as possible. Toss cubes with nutritional yeast.
Step 7
Place seasoned tofu cubes onto the crisping tray in the air fryer basket. Cook at 375 degrees F (190 degrees C) for 10 minutes shaking vigorously after 5 minutes.
Step 8
Mix tofu cubes and asparagus pieces together pressing some of the cubes apart into a semi-scrambled texture. Drizzle sweet soy sauce over the mixture and top with chopped almonds.