Squeeze excess water from tofu before cutting into cubes or slices. Place in bowl to marinate with soy sauce, sesame oil, garlic, garlic salt, pepper, and rice vinegar.
Then, prepare three separate bowls; in the first bowl, add arrowroot powder (or cornstarch). In the second bowl, add aquafaba, which is the “juice” or brine found in a can of chickpeas. In the third bowl, mix Panko breadcrumbs with furikake seasoning (amount to preference - I like to put a lot).
Place tofu in the bowl with the arrowroot powder, then sprinkle a few tablespoons of aquafaba over top. Add in Panko/furikake and stir until tofu is well-coated.
Place tofu in air fryer for 15 minutes at 380 degrees. Set leftover tofu marinade aside; you will use this for your salad dressing.
While tofu is in the air fryer, chop bell peppers, bok choy, baby corn, lettuce, shallot, and mango. Add chopped ingredients together with the rest of the salad ingredients into a large bowl, with the exception of the mangoes (I like to add these just before serving to avoid getting the veggies soggy), the crispy onions, and the crispy wontons.
To make the salad dressing, combine all ingredients to taste using the leftover marinade from the tofu. Whisk to combine.
Once the tofu is ready, add it to the salad along with the mango. Top with crispy onions and crispy wontons, and drizzle in salad dressing. Toss to combine.