Vegan Sweet Chili Tofu Cups

My friend texted me a photo of these lettuce cups from a restaurant she visited, and I could practically taste them through the screen—that crispy tofu, the brightness of fresh slaw, the sweet-savory glaze all wrapped up in cool, tender leaves. I decided to recreate them that same evening, and what started as a casual dinner became something I now make at least twice a month. There's something about assembling these cups yourself that makes them feel less like cooking and more like playing with your food in the best way possible.

I brought these to a potluck last spring, nervous that my vegan dish might get overlooked, and instead watched people come back for thirds while genuinely surprised there was no meat involved. One person asked if I'd made them at a restaurant, and I still think about that compliment when I'm chopping vegetables.

Ingredients

• Firm tofu (400g): Press it well beforehand—this step is non-negotiable if you want that satisfying crispy exterior rather than a soggy disappointment.
• Cornstarch (2 tbsp): This is your secret weapon for achieving that golden, crunchy coating without any flour, and it sticks beautifully to dampened tofu.
• Neutral oil (1 tbsp): Use something with a high smoke point like canola or sunflower oil, and don't skimp on heat when cooking the tofu.
• Sweet chili sauce (1/3 cup): Most store-bought vegan versions work wonderfully, but taste yours first since sweetness varies by brand.
• Soy sauce or tamari (1 tbsp): Tamari is your friend if you're cooking gluten-free, and it adds that umami depth the glaze absolutely needs.
• Rice vinegar (1 tsp for glaze, 1 tbsp for slaw): The subtle tang balances sweetness in both components without overpowering anything.
• Sesame oil (1 tsp for glaze, 1/2 tsp for slaw): A little goes a long way—this nutty flavor is what makes people ask what's in the slaw.
• Red cabbage (1 cup shredded): It stays crisp longer than green cabbage and adds that gorgeous pop of color that makes the dish irresistible.
• Carrots (1 cup julienned): Grate them or slice thin for maximum crunch, and raw carrots add sweetness without needing extra sugar.
• Red bell pepper (1/2), green onions (2), and cilantro (2 tbsp): Fresh herbs and bright vegetables are where the personality of this dish lives.
• Butter or romaine lettuce leaves (12): Choose sturdy leaves that can hold the filling without tearing, and wash them gently to keep them intact.
• Sesame seeds and lime wedges: These finishing touches feel fancy but take thirty seconds and transform the whole presentation.

Instructions

Press and cube your tofu:

Pat the tofu dry with paper towels, then wrap it in a clean kitchen towel and let it sit for a few minutes to release extra moisture. Cut into bite-sized cubes and you'll feel the difference when they hit the hot oil.

Coat with cornstarch magic:

Toss the cubes gently in cornstarch until every surface is covered—this is what gives you that crispy exterior that'll make you forget it's plant-based. A light hand here means less breakage and more even coating.

Get the pan singing:

Heat oil in a large nonstick skillet over medium-high until it shimmers and smells warm and inviting. Add tofu cubes carefully and let them sit undisturbed for a minute or two before turning.

Cook until golden:

Turn the tofu occasionally using tongs, aiming for about 8–10 minutes total until all sides develop that beautiful golden-brown crust. You'll know it's ready when it sounds crispy when you move it around the pan.

Prepare your glaze while waiting:

Whisk together sweet chili sauce, soy sauce or tamari, rice vinegar, and sesame oil in a small bowl. Taste it and adjust sweetness or saltiness to your preference—this is your moment to make it exactly right.

Build your slaw in one big bowl:

Toss shredded cabbage, julienned carrots, sliced bell pepper, green onions, and cilantro together with rice vinegar, maple syrup, sesame oil, and a pinch of salt. The dressing will soften the vegetables slightly while keeping them snappy.

Glaze the tofu:

Lower heat to medium and pour the glaze over your crispy tofu, stirring gently to coat everything evenly. After 1–2 minutes, you'll see it transform into something glossy and irresistible.

Assemble with intention:

Lay out lettuce leaves and add a generous handful of slaw to each one, then crown it with sweet chili tofu. Finish with a sprinkle of sesame seeds and serve immediately with lime wedges.

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There's a moment about halfway through eating these when the combination of textures and flavors suddenly clicks, and you realize you're eating something that somehow feels both indulgent and genuinely nourishing. That's when it becomes clear why these have become a regular in my kitchen.

The Art of Tofu Crispiness

Crispy tofu isn't magic—it's just patience and heat applied correctly. I spent years making chewy tofu because I was afraid of turning up the flame, but the moment I committed to a proper medium-high temperature and resisted moving the cubes around constantly, everything changed. The cornstarch coating creates a protective barrier that fries up beautifully, and you'll hear the sizzle that tells you something good is happening. Once you nail this technique, you'll start adding crispy tofu to everything from stir-fries to grain bowls.

Why These Feel Like a Restaurant Dish

The trick is the assembly moment itself—when you lay out the lettuce leaves and start building each cup with intention, it stops being meal prep and becomes a moment of care. There's something theatrical about serving food people can interact with, wrapping and adjusting as they eat. Add the sesame seeds as a genuine finishing touch rather than an afterthought, and suddenly this simple combination reads as elegant and thoughtful.

Customization Is Your Playground

These cups are a beautiful canvas for whatever you have on hand or whatever sounds good that day. I've added roasted peanuts for crunch, swapped in shredded purple cabbage for red, and once threw in some cooked edamame just because I was curious. The formula—crispy protein, bright glaze, fresh vegetables, cool lettuce—is flexible enough to adapt to your pantry while keeping that essential magic intact.

• Try tempeh instead of tofu if you want an earthier flavor and different texture.
• A sprinkle of sriracha in the glaze takes these from sweet-savory to spicy-sweet without overwhelming them.
• Cashews or roasted peanuts add a richness that makes these feel more substantial as a main dish.

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Every time I make these, I'm reminded that the best vegan food isn't food that pretends to be something else—it's food that celebrates what it actually is. This dish does exactly that, and that's why it keeps showing up on my table.

Recipe FAQs

→ How do I achieve crispy tofu?

Press the tofu to remove excess moisture, coat the cubes lightly with cornstarch, and cook in a hot skillet with oil until golden on all sides.

→ Can I substitute the tofu with another protein?

Yes, tempeh works well as an alternative and can be prepared with the same glaze for similar flavor and texture.

→ How can I make the glaze spicier?

Add a dash of sriracha or chili flakes to the sweet chili sauce before glazing the tofu for extra heat.

→ What lettuce types work best for the cups?

Butter lettuce or romaine leaves are ideal due to their sturdy yet tender texture, perfect for holding fillings.

→ Is there a way to add extra crunch to the dish?

Sprinkle chopped roasted peanuts or cashews on top to enhance texture and flavor.

→ How do I keep the slaw fresh and crisp?

Prepare the slaw just before serving and toss it with vinegar and a touch of syrup to maintain its crunch and brightness.