Cut the tofu into 1"inch pieces and place in a large bowl withe the cornstarch, salt, and pepper. Toss to combine, ensuring each tofu piece is coated in the cornstarch.
Preheat your air fryer to 400°F (200°C). Place the coated tofu pieces in the air fryer basket in a single layer. Lightly spray them with olive oil. Air fry for about 10-12 minutes, shaking the basket halfway through, until the tofu is crispy and golden. Remove and set aside.
Meanwhile, for the cashews, melt the vegan butter over medium heat in a large skillet or wok. Add the cashews, curry powder, chili powder, garlic powder, and salt. Sauté for about 4-5 minutes until the cashews are toasted. Remove and set aside.
Place the remaining 2 tablespoons of butter in the same skillet that you toasted the cashews in over medium-high heat. Once the butter is melted, add the white parts of the green onion, bell pepper, garlic and chiles, and sauté until they’re just softened, 4 to 5 minutes.
Pour in the broth, hoisin, tamari, vegan fish sauce and cornstarch slurry. Stir to combine, reduce heat to low and simmer until the sauce thickens, 7 to 8 minutes. Add the green parts of the green onion, basil, ½ of the roasted cashews and crispy baked tofu, tossing gently until the tofu and cashews are fully coated in sauce.
Serve over rice or noodles with toasted sesame seeds, roasted cashews and fresh basil. ENJOY!