Wrap tofu in a paper towel or kitchen towel. Place on a plate with something heavy on top (like a pan or heavy bowl) to drain the water out for at least 15 minutes.

Slice tofu in half vertically and then cut into cubes.

In a large bowl, add hoisin sauce, soy sauce, rice vinegar and 2 tablespoons olive oil. Mix well. Add cubed tofu and toss to fully cover tofu. Set aside and let tofu marinate for about 15 minutes.

While tofu is marinating, add remaining 3 tablespoons olive oil to a pan over medium heat. Add carrots, mushrooms and water chestnuts and sauté for about 5 minutes, until soft.

Remove tofu from sauce, reserving extra sauce, and add to an air fryer in a single layer. Air fryer on 400 F for 20 minutes, flipping tofu halfway (optional: sprinkle a little cornstarch on tofu before air frying).

Add remaining sauce to the pan with the veggies and turn heat down to low. Mix to combine.

Assemble lettuce wraps. Top each piece of lettuce with crispy tofu and veggie mixture. Garnish with scallions and sesame seeds.