Open the can of peppers and rinse it out into a measuring cup, so you get all the little bits.
Tear the tofu apart by hand into a bowl and pour the adobo and water mixture over top. Stir to coat evenly and refrigerate one hour, take it out and give it a stir at the half hour point.
In a separate bowl, whisk the corn starch, nutritional yeast and paprika.
Pick the tofu out of the tofu and adobo bowl, add it to the corn starch mixture, and stir it to evenly coat the tofu. It will still be a little wet.
Add peanut oil to air fryer, place tofu in the fry basket and air fry at 390°F for 10 minutes. Stir tofu, check for crispness, and set for an additional 10 minutes or less if not necessary.
While tofu is air frying, pour the leftover marinade in a small saucepan. Make a corn starch slurry with the corn starch and ¾ cup water. Add to sauce and whisk to incorporate over medium-low heat, whisk in brown sugar and simmer for 5 minutes.
Pour the sauce over the air fried tofu and serve with quinoa and sweet potato.