Remove tofu from the package and drain. Line a plate with 6 stacked paper towels. Place the tofu on the paper towels. Add a stack of 6 more paper towels on top of the tofu. Place another plate and heavy object on top of the plate. Let the tofu drain for at least 10 minutes.
Once Tofu has drained, cut it in ½ inch squares. Place the pieces in a gallon plastic bag and drizzle in 1 tablespoon of coconut aminos. Shake well to coat all the pieces.
To the bag, add in 1 tablespoon corn starch. Shake well to coat. Let sit for at least 10 minutes.
While you wait slice the red pepper, onion, peanuts and green onions and set aside.
Preheat air fryer at 390 degrees F. Spray the tofu with grapeseed oil and place in the basket of the air fryer, working in batches if necessary. Cook at 390 for 10 minutes, shaking the basket half way through. Once cooked, set aside.
In a large stockpot, bring 4 quarts of water to a boil. Once at a boil place pad Thai rice noodles in the water, remove it from the heat, and let it sit for 8-10 minutes. Drain and rinse in cold water and set aside.
In a bowl whisk together the soy sauce, brown sugar, sweet chili sauce, garlic, red pepper flakes and lime juice, set aside.
In a large skillet over medium-high heat, add olive oil. Once hot add red pepper and onion slices. Heat until tender (approximately 5-7 minutes).
Add the sauce, tofu and noodles and heat through and toss to coat the noodles and tofu.
Serve and top with bean sprouts, peanuts and green onions.