Vegan Sweet Chili Tofu Cups (Printable Version)

Crispy sweet chili tofu paired with crunchy veggie slaw in crisp lettuce leaves for a fresh meal.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 1 tablespoon neutral oil

→ Sweet Chili Glaze

04 - 1/3 cup sweet chili sauce, vegan
05 - 1 tablespoon soy sauce or tamari
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
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

# Step-by-Step:

01 - Pat tofu dry 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, until golden and crispy on all sides, approximately 8 to 10 minutes.
03 - While tofu cooks, combine sweet chili glaze ingredients in a small bowl and whisk until smooth.
04 - In a large bowl, combine all veggie slaw ingredients. Toss well to coat and set aside.
05 - Once tofu is crisp, lower heat to medium. Pour in sweet chili glaze, stirring to coat tofu evenly. Cook for 1 to 2 minutes until sauce thickens and tofu is glossy.
06 - Lay out lettuce leaves. Add a generous spoonful of slaw to each, top with sweet chili tofu, and sprinkle with sesame seeds. Serve with lime wedges.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy and golden, not rubbery or bland like some vegan proteins can be.
  • You can prep everything ahead and assemble in minutes, making it perfect for weeknight dinners or casual entertaining.
  • Every bite delivers a satisfying mix of textures: crunch, chew, and that sweet-savory glaze that makes you reach for another.
02 -
  • If you don't press the tofu properly, it will steam instead of crisp, and you'll lose the entire textural appeal that makes this dish special.
  • Assemble the cups right before serving, because sitting lettuce leaves will get soggy and the tofu will lose its crispiness if you make them too far ahead.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on, because it releases their natural oils and makes them taste infinitely better.
  • If you have access to fresh lime leaves or a lime leaf, tear it into your slaw for an extra layer of authentic flavor that feels special without any extra effort.
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