Place the tofu in a large bowl, and toss with the soy sauce, sesame oil, maple syrup and nutritional yeast. Let sit for 10 minutes. Once the tofu has rested for 10 minutes, air fry at 350F for 12 to 15 minutes until golden.
Meanwhile, divide the lettuce, cucumber, carrots, cilantro, optional daikon radish, and mint between four bowls. Top with the cooked tofu.
In a small bowl, combine the rice vinegar, lime juice, maple syrup, garlic, and salt (add the fish sauce and hot sauce, if using). Slowly drizzle in the olive oil until incorporated. Drizzle over the salad, and top with chopped peanuts.