Heat a non-stick skillet over medium heat with about a tablespoon of oil. Sauté onion, carrot, and kale stems until tender, then season with salt and pepper. Set aside.
Next, place tofu in a nut milk bag to squeeze out as much liquid as you can. Empty to a large mixing bowl, then add the cooked vegetables, and toasted almonds. Season with 1 teaspoon salt, a dash of pepper, ½ teaspoon of mushroom seasoning, and a drizzle of sesame oil. Using your hand or spatula, mix to combine. Add about a tablespoon of cornstarch and mix to combine. You should be able to form into a ball easily, if not, add another tablespoon of cornstarch. Roughly divide into 12 equal portions and roll each one between your palms into a ball.
Preheat your air-fryer to 375F (190C). Meanwhile, place chopped carrots and potatoes on a shallow plate and coat them generously with a tablespoon of oil. Transfer to the air-fryer inner rack and roast for 10-12 minutes until golden brown. Empty to a bowl.
Next, preheat the air-fryer to 390F (200C). Arrange the tofu balls, in one layer, on the air-fryer inner rack, adding more oil if needed. Air-fry tofu balls for 8-10 minutes until golden brown. Cook in batches if needed.
Prepare a thin cornstarch slurry by mixing 2 teaspoons of cornstarch with 1 tablespoon of water.
Heat the same skillet above with a few teaspoons of oil. Sauté ginger until aromatic and stir-fry the chili peppers for a few more seconds. Add the soy sauce (be careful as it will splash) and water. Season with vegan oyster sauce, sugar, dark soy sauce, sesame oil, and pepper.
Add the roasted carrot and potatoes. Cover the pan with a lid and cook over medium heat until the potatoes are fork-tender, about 2-3 minutes.
Uncover, and slowly add in the cornstarch slurry and thicken until desired thickness. Finally, add the tofu balls and toss until well-coated, then fold in the scallions. Serve warm with a bowl of rice.