# What You'll Need:
→ 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 Steps:
01 - Pat tofu dry with paper towels and cut into bite-sized cubes. Place cubes in a shallow bowl, add cornstarch, and toss gently until evenly coated.
02 - Heat oil in a large nonstick skillet over medium-high heat. Add coated tofu cubes and cook, turning occasionally with tongs, until golden and crispy on all sides, approximately 8 to 10 minutes.
03 - While tofu crisps, whisk together sweet chili sauce, soy sauce or tamari, rice vinegar, and sesame oil in a small bowl until combined.
04 - In a large mixing bowl, combine shredded cabbage, julienned carrot, sliced red bell pepper, green onions, and cilantro. Drizzle with rice vinegar, maple syrup, and sesame oil. Add pinch of salt and toss thoroughly to coat.
05 - Once tofu reaches golden crispness, reduce heat to medium. Pour sweet chili glaze over tofu and stir continuously to coat evenly. Cook for 1 to 2 minutes until sauce thickens and tofu becomes glossy.
06 - Arrange lettuce leaves on serving platter. Add generous spoonful of veggie slaw to each leaf, top with sweet chili tofu, and sprinkle with sesame seeds. Serve immediately with lime wedges.
