Place tofu on a clean kitchen towel or paper towels and top with another towel. Place something heavy on top and allow to sit until most of the moisture has been released from the tofu. Preheat air fryer to 400 degrees F.

Meanwhile, in a small jar or mixing bowl, mix together the soy sauce, sesame oil, fish sauce, honey, oyster sauce, garlic, and water. Set aside.

Once tofu is dry, place in a medium mixing bowl and toss with 2 tablespoons soy sauce and 1 tablespoon sesame oil. Sprinkle with cornstarch and toss until coated. Place in the air fryer and cook for 10 minutes. Toss and cook for 5-10 minutes more or until tofu is crispy.

In a large pot, boil water and cook spaghetti as directed on the packaging.

Meanwhile, in a large pan, heat oil over medium-high heat. Add onions and saute until soft and translucent, about 3-4 minutes. Add mushrooms and saute for 5 minutes or until mushrooms are soft. Add carrots and saute for 2-3 minutes. Add cooked spaghetti, crispy tofu, and the soy sauce mixture. Toss and cook for 1-2 minutes or until heated through.

Serve with green onions and enjoy!