Prepare the Tostadas:

1. Preheat your oven to 375°F (190°C).
2. Spray the tortilla wraps with a small amount of olive oil.
3. Place directly onto the oven rack and bake until crispy on both sides, about 10 minutes in total.

Prepare the Tofu:

1. In a bowl, mix the cubed tofu with hoisin sauce, chipotle paste, Chinese five spice, and a drizzle of olive oil.
2. Air fry the tofu at 375°F (190°C) for 15 minutes or until sticky and crispy.

Pickle the Radish:

1. In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil, then remove from heat.
2. Place the sliced radishes in a jar or bowl and pour the pickling liquid over them.
3. Let it sit for at least 30 minutes, or longer for a more intense flavor.

Make the Slaw:

1. In a large bowl, combine the thinly peeled white cabbage, cucumber pieces, cooked edamame beans, and sliced spring onions.
2. In a small bowl, mix together vegan mayo, lime juice, and a pinch of salt.
3. Add the dressing to the slaw and mix until well combined.

Assemble the Tostadas:

1. Place a crispy tortilla on a plate.
2. Spread a layer of hoisin sauce on the tortilla.
3. Add a generous amount of the chipotle-Asian slaw.
4. Top with the air-fried tofu and pickled radish slices.
5. Sprinkle with sesame seeds and garnish with lime wedges.