Place the tofu slices on a kitchen towel or paper towels. Place another towel on top and lightly press to remove most of the water from the tofu. Transfer to a shallow dish big enough for the tofu to lie in a single layer.

In a small bowl, whisk together the soy sauce, sesame oil, vinegar, brown sugar, garlic, and ginger. Drizzle half of the marinade over the tofu, then gently flip and drizzle the rest on the other side. Marinate in the refrigerator for 20 minutes to 1 hour.

Preheat an air fryer to 400°F or preheat a regular oven to 425°F.

Place the sesame seeds on a small plate. In a small bowl, beat the egg. Remove each tofu slice from the marinade, allowing the excess to drip off, then dip in the egg. Using a fork, dip in the sesame seeds, coating each side. Transfer to a plate. Spray one side with olive oil, then gently flip and spray the other side. (Discard the excess marinade.)

To make the tofu in an air fryer: Working in batches, arrange a single layer of the tofu in the air fryer basket. Cook for about 10 minutes, flipping halfway, until toasted and crisp.

To bake the tofu in the oven:Place the tofu in a single layer on a parchment-lined baking sheet. Bake for 10 minutes, then carefully flip and bake for 10 to 15 minutes more, or until the edges of the tofu are browned and the sesame seeds are crisp.

Make the sriracha mayo. In a small bowl, mix together the mayo and sriracha.

Serve the tofu steaks with rice, snap peas, edamame, scallions, sriracha mayo, and tamari, for drizzling.