Vegan Sweet Chili Tofu Cups (Printable)

Crispy sweet chili tofu in lettuce leaves with crunchy shredded veggie slaw for a fresh, flavorful bite.

# What Goes In:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 1 tablespoon neutral oil such as canola or sunflower

→ Sweet Chili Glaze

04 - 1/3 cup vegan sweet chili sauce
05 - 1 tablespoon soy sauce or tamari for gluten-free option
06 - 1 teaspoon rice vinegar
07 - 1 teaspoon sesame oil

→ Veggie Slaw

08 - 1 cup red cabbage, finely shredded
09 - 1 cup carrot, julienned or grated
10 - 1/2 red bell pepper, thinly sliced
11 - 2 green onions, thinly sliced
12 - 2 tablespoons fresh cilantro, chopped
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon maple syrup or agave nectar
15 - 1/2 teaspoon sesame oil
16 - Pinch of salt

→ For Serving

17 - 12 large butter or romaine lettuce leaves
18 - 1 tablespoon sesame seeds
19 - Lime wedges

# How to Make It:

01 - Pat the tofu dry with paper towels and cut into bite-sized cubes. Toss cubes gently with cornstarch until evenly coated.
02 - Heat oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally with tongs, until golden and crispy on all sides, approximately 8 to 10 minutes.
03 - While tofu cooks, combine sweet chili sauce, soy sauce or tamari, rice vinegar, and sesame oil in a small bowl. Whisk until fully incorporated.
04 - In a large bowl, combine red cabbage, carrot, red bell pepper, green onions, cilantro, rice vinegar, maple syrup or agave nectar, sesame oil, and salt. Toss thoroughly until vegetables are evenly coated and set aside.
05 - Once tofu is golden and crispy, reduce heat to medium. Pour the sweet chili glaze over tofu, stirring gently to coat evenly. Cook for 1 to 2 minutes until sauce thickens and tofu develops a glossy finish.
06 - Arrange lettuce leaves on a serving platter. Add a generous spoonful of veggie slaw to each leaf, top with glazed tofu, and sprinkle with sesame seeds. Serve immediately with lime wedges.

# Expert Tips:

01 -
  • The tofu gets genuinely crispy and caramelized, which is the secret that converts skeptics into believers.
  • Everything can be prepped ahead, so you're really just assembling fresh, vibrant flavors when it's time to eat.
  • It works as a light dinner, an impressive appetizer, or even lunch leftovers that somehow taste better the next day.
02 -
  • Pressing the tofu is not optional if you want crispy results, and rushing this step is where most tofu dishes fail before they even hit the pan.
  • Assemble these right before serving because the lettuce will wilt and the tofu will soften if they sit together for more than a few minutes.
  • The sweet chili glaze thickens quickly once it hits the hot tofu, so keep your heat at medium and watch it rather than walking away.
03 -
  • Make your slaw an hour ahead so the vegetables soften slightly and the flavors marry together into something more cohesive than raw vegetables tossed in vinegar.
  • If lettuce leaves tear or seem too flimsy, briefly dip them in ice water to crisp them up and make them more pliable for filling.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top to unlock their nutty flavor and make them taste intentional rather than like an afterthought.
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