Vegan Sweet Chili Tofu Cups (Print View)

Crispy sweet chili tofu in lettuce cups topped with a colorful vegetable slaw for a light, flavorful dish.

# Ingredient List:

→ 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
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 optional
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

# Directions:

01 - Pat the 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, mix sweet chili glaze ingredients in a small bowl.
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 Tips:

01 -
  • That crispy-outside, tender-inside tofu gets coated in a sweet chili glaze that somehow tastes decadent without any dairy or complicated technique.
  • You can assemble these in front of guests and watch their faces light up as they customize each cup with whatever amount of slaw feels right.
  • Thirty minutes from start to finish, which means you can actually pull this off on a weeknight without losing your mind.
02 -
  • Soggy tofu is the enemy—never skip pressing it, and don't be tempted to crowd the pan, which steams the tofu instead of crisping it.
  • Assemble these cups right before serving; soggy lettuce defeats the entire purpose, so timing is everything here.
03 -
  • Let your cornstarch-coated tofu sit at room temperature for five minutes before cooking; this helps the coating adhere better and cook more evenly.
  • Massage your slaw vegetables with the dressing a few minutes before serving—it softens them slightly and lets the flavors meld without turning everything into mush.
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