WrapsAsian FusionEasy

Air Fryer Crispy Tofu and Sesame Wrap

Name: Air Fryer Crispy Tofu and Sesame Wrap
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 2 servings
Cuisine: Asian Fusion
Ingredients: 14 oz (400 g) extra-firm tofu, pressed to remove moisture, cut into ½-inch cubes; 2 tablespoons (30 ml) soy sauce; 1 tablespoon (15 ml) toasted sesame oil; 1½ teaspoons (7 g) fresh ginger, minced; 1 clove (5 g) garlic clove, minced; ½ tablespoon (8 ml) rice vinegar; 1½ tablespoons (15 g) white sesame seeds, divided; 3 stalks (30 g) fresh scallions, sliced on the bias; 2 each (110 g) flour tortillas (8-inch), warmed; ½ cup (60 g) shredded carrots, fresh or lightly blanched; ½ medium (150 g) cucumber, sliced into thin matchsticks; 4 leaves butter lettuce or soft green lettuce leaves, whole or torn into wrap-sized pieces; 1½ tablespoons (12 g) cornstarch; sriracha or chili garlic sauce, to taste (optional)

From the MyKitchenBank Kitchen

Golden, crispy tofu tossed in a savory sesame-ginger sauce, wrapped with fresh vegetables and scallions in a soft tortilla. The air fryer crisps the tofu to perfection in minutes, while the quick sauce adds depth without heaviness. A quick, satisfying lunch or dinner that comes together in under 30 minutes.

Prep: 12 min
Cook: 13 min
Total: 25 min
Makes: 2 wraps (2 servings)

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Ingredients

2 servings

14 oz (400 g) extra-firm tofu, pressed to remove moisture, cut into ½-inch cubes
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) toasted sesame oil
1½ teaspoons (7 g) fresh ginger, minced
1 clove (5 g) garlic clove, minced
½ tablespoon (8 ml) rice vinegar
1½ tablespoons (15 g) white sesame seeds, divided
3 stalks (30 g) fresh scallions, sliced on the bias
2 each (110 g) flour tortillas (8-inch), warmed
½ cup (60 g) shredded carrots, fresh or lightly blanched
½ medium (150 g) cucumber, sliced into thin matchsticks
4 leaves butter lettuce or soft green lettuce leaves, whole or torn into wrap-sized pieces
1½ tablespoons (12 g) cornstarch
sriracha or chili garlic sauce, to taste (optional)

Equipment (6)

Air fryer basket or tray
Paper towels
Cutting board
Sharp knife
Small bowl for sauce
Whisk or fork

Steps

Before you start

Press tofu to remove excess moisture for at least 10 minutes
Have all wrap fillings prepped and ready
Preheat air fryer to 400°F (200°C) for 3 minutes

1
Press and season the tofu
- Place the pressed tofu cubes in a bowl.
- Sprinkle the cornstarch over the tofu and gently toss with a fork until all pieces are lightly coated.
- This helps them crisp up in the air fryer.
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Ready when: Tofu lightly coated and ready for air fryer
Tip: The cornstarch is key to achieving maximum crispness without added oil.
2
Air fry the tofuOven 400°F / 205°C
- Arrange the tofu cubes in a single layer in the air fryer basket.
- Air fry at 400°F (200°C) for 13 minutes, shaking the basket halfway through at the 6-minute mark.
- The tofu should be golden on all sides and crispy on the outside.
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Ready when: Tofu is golden brown and crispy on all sides
Tip: Shake the basket at the halfway point to ensure even cooking on all sides.
3
Make the sauce
- While the tofu is cooking, whisk together the soy sauce, sesame oil, rice vinegar, minced ginger, and minced garlic in a small bowl.
- Set aside.
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Ready when: Sauce is well mixed and fragrant
Tip: Whisk well to ensure the ginger and garlic are evenly distributed.
4
Toss tofu in sauce and seeds
- Remove the crispy tofu from the air fryer and immediately transfer to a bowl.
- Pour the sauce over the hot tofu and gently toss to coat.
- Sprinkle 1 tablespoon of the sesame seeds over the tofu and fold in gently.
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Ready when: Tofu is evenly coated with sauce and seeds
Tip: Toss while the tofu is hot so it absorbs the flavors better.
5
Warm the tortillas
- Heat the flour tortillas in a dry skillet over medium heat for 15–20 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
- They should be soft and pliable.
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Ready when: Tortillas are warm and soft
Tip: Don't skip this step—warm tortillas are much easier to wrap and won't tear.
6
Assemble the wraps
- Lay a warmed tortilla on a flat surface.
- Layer in this order: a lettuce leaf or two, a quarter of the shredded carrots, a quarter of the cucumber matchsticks, and half of the crispy tofu mixture (about 7–8 pieces).
- Drizzle with a pinch of sriracha if you like heat.
- Top with fresh scallions and a sprinkle of the remaining sesame seeds.
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Ready when: Wrap is filled evenly with all components visible
Tip: Don't overfill—leave about 1½ inches of space on each side so you can fold without tearing.
7
Fold and serve
- Fold the bottom of the tortilla up about 2 inches, then fold in the left and right sides about 1 inch each.
- Roll forward tightly until the wrap is sealed.
- Repeat with the second wrap.
- Slice diagonally in half if desired and serve immediately.
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Ready when: Wraps are tightly rolled and sealed
Tip: A tight fold keeps everything from spilling when you pick it up.

Good to know

Tips

The cornstarch coating is essential for crispiness—don't skip it or reduce the amount, or you'll end up with chewy tofu instead of crispy.
Shake the air fryer basket at the 6-minute mark for even browning all around; don't skip this.
Build the wrap on a clean, dry surface so the tortilla stays intact. Wet surfaces cause tearing.
If your air fryer doesn't have a basket (some have solid trays), use parchment paper or a perforated air fryer liner so you can shake the tofu without it sticking.

Make ahead

Tofu can be pressed and cubed up to 8 hours ahead and stored in the fridge on paper towels. The sauce can be mixed up to 4 hours ahead and stored in a covered container in the fridge. Assemble wraps fresh for best texture.

Storage & reheating

Leftovers (tofu and sauce) keep refrigerated in an airtight container for up to 3 days. Reheat tofu in the air fryer at 350°F (175°C) for 5 minutes to re-crisp. Do not refrigerate assembled wraps; wrap components separately.

Substitutions

toasted sesame oil → neutral oil like grapeseed or vegetable oil plus ½ teaspoon of sesame seeds crushed in a mortar. You'll lose some of the toasted sesame flavor, but the wrap will still be delicious.
rice vinegar → white vinegar or unseasoned rice vinegar. Use the same amount; the flavor will be slightly sharper.
flour tortillas (8-inch) → spring roll wrappers or collard green leaves blanched for 30 seconds. Spring roll wrappers will crisp differently; collards offer a lower-carb alternative.
butter lettuce or soft green lettuce leaves → leafy greens like arugula or microgreens. Peppery greens will add a nice bite to balance the sauce.