Press the tofu: place drained tofu on a towel-lined plate, cover with another towel and set a heavy pan or weight on top for at least 10 minutes to press out excess water.
Make the marinade: in a small bowl combine 2 tablespoons soy sauce and the grated garlic clove and whisk until combined.
Cut the tofu: transfer the pressed tofu to a cutting board, halve it lengthwise, then cut into 32 (about 1-inch) cubes and arrange in a single layer in a shallow dish.
Season and marinate tofu: sprinkle the curry powder over the tofu, turning pieces to coat. Pour the soy-garlic marinade over the tofu and flip pieces so they are evenly coated. Let marinate at least 10 minutes.
Make the peanut sauce: in the small bowl used for the marinade, add 2 tablespoons peanut butter, 1 teaspoon soy sauce, 1 teaspoon grated ginger and 1 teaspoon sriracha; whisk and add warm water a little at a time (about 2 1/2 tablespoons) until the sauce is pourable. Set aside.
Air-fry the tofu: spray the air fryer basket with oil and arrange tofu in a single layer. Air fry at 370°F (188°C) for 12–14 minutes, shaking or turning halfway through, until golden and crisp.
Cook the cauliflower rice: while the tofu cooks, heat a medium skillet over medium heat. Add 1 tablespoon olive oil, swirl to coat, then add the minced garlic, 1 teaspoon grated ginger and the scallion whites; sauté 30 seconds. Add the riced cauliflower, sprinkle with 1/4 teaspoon kosher salt, and sauté 4–5 minutes, stirring often, until heated through and tender.
Toss tofu with sauce: transfer the cooked tofu back into the shallow dish used for marinating (or a bowl), pour the peanut sauce over it, and toss gently to coat all pieces.
Serve: divide the cauliflower rice between two shallow bowls, top each with half the sauced tofu, then sprinkle with scallion greens and chopped peanuts.
