Vegan Sweet Chili Tofu Cups

There's this moment when you bite into a lettuce cup and everything cracks at once—the cool leaf, the crispy tofu, the bright slaw—and you realize you've just made something that tastes restaurant-quality in your own kitchen. That's the magic of these sweet chili tofu cups, and it happened to me completely by accident one Thursday night when I was too tired to cook a real meal. I grabbed tofu, some lettuce, and whatever vegetables were lurking in my crisper drawer, and somehow ended up with something so good I've been making it ever since.

I brought these to a potluck once thinking they'd be a side dish nobody would touch, and instead I watched people devour them while asking what was in the sauce. Someone's grandmother asked for the recipe, and I realized it wasn't just about the food—it was that everyone at the table was instantly relaxed and happy, passing around lime wedges and laughing with their mouths full.

Ingredients

• Firm tofu, 400g, pressed and cubed: Pressing is the secret—it removes water so the tofu can actually crisp up instead of steaming itself into mushiness, and I learned this the hard way after years of sad, soggy tofu.
• Cornstarch, 2 tbsp: This is what creates that golden, crispy exterior without deep frying, and a light coating goes a long way.
• Neutral oil, 1 tbsp: Keep the heat medium-high and don't crowd the pan, or you'll steam the tofu instead of frying it.
• Sweet chili sauce, 1/3 cup vegan: This is your flavor backbone—buy a good brand or make your own, because the glaze is what makes people ask for seconds.
• Soy sauce or tamari, 1 tbsp: Tamari is your friend if anyone at your table is gluten-free, and honestly I can't taste the difference.
• Rice vinegar, 1 tsp for glaze: This tiny amount cuts through the sweetness and keeps the sauce balanced instead of cloying.
• Sesame oil, 1 tsp for glaze: Sesame oil is potent—use it sparingly or it will overpower everything else.
• Red cabbage, 1 cup finely shredded: The color is gorgeous and it stays crispy longer than green cabbage, which matters when you're prepping ahead.
• Carrot, 1 cup julienned: Fresh carrots add sweetness and texture, and they look beautiful arranged on top.
• Red bell pepper, 1/2, thinly sliced: This adds another color layer and a slight sweetness that complements the chili glaze.
• Green onions, 2, thinly sliced: Save these for last so they stay bright and crisp, and use both the white and green parts.
• Fresh cilantro, 2 tbsp chopped: It's optional but honestly it changes the whole thing—the herbaceous freshness is what ties everything together.
• Rice vinegar, 1 tbsp for slaw: This dressing keeps the vegetables bright and cuts through the richness of the sesame oil.
• Maple syrup or agave, 1 tsp: Just enough sweetness to round out the slaw without making it a dessert situation.
• Sesame oil, 1/2 tsp for slaw: Another small amount here because sesame oil is a flavor powerhouse, not a cooking oil.
• Butter or romaine lettuce leaves, 12 large: Choose leaves that are sturdy enough to hold the filling—I prefer butter lettuce because it's tender but still structural.
• Sesame seeds, 1 tbsp: Toast them lightly in a dry pan first and you'll be amazed at how much deeper the flavor becomes.
• Lime wedges: These aren't optional—the bright acid is what pulls all the flavors together at the last second.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Press and cube your tofu:

Wrap the block in a clean kitchen towel and press it under something heavy for at least 15 minutes—a cast iron skillet works perfectly. This removes excess moisture so your tofu will actually fry up golden instead of turning into scrambled eggs.

Coat with cornstarch:

Place the pressed cubes in a bowl and toss gently with cornstarch until every piece is lightly dusted. This creates a delicate crispy coating without any flour or batter.

Heat your pan and fry the tofu:

Get your nonstick skillet hot over medium-high heat, add the oil, and once it shimmers add your tofu cubes. Let them sit undisturbed for 2-3 minutes on each side so they develop that beautiful golden crust—resist the urge to fidget with them.

Make your glaze while the tofu cooks:

In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. The sauce should taste balanced—not too sweet, not too salty, with a hint of tang.

Prepare the slaw in advance:

Shred your cabbage and carrot, slice your bell pepper and green onions, and toss everything in a large bowl with the rice vinegar, maple syrup, sesame oil, and a pinch of salt. This can sit for a few minutes and actually gets better as the vegetables start to soften slightly.

Coat the tofu in glaze:

Once your tofu is golden and crispy on all sides, lower the heat to medium and pour in your glaze. Stir gently for 1-2 minutes until the sauce coats everything evenly and becomes glossy and slightly thickened.

Assemble and serve immediately:

Lay out your lettuce leaves on a platter, add a generous spoonful of slaw to each one, top with the sweet chili tofu, and sprinkle with toasted sesame seeds. Serve right away with lime wedges so people can squeeze them over just before eating.

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My partner actually ate six of these in one sitting, which tells you something about how they disappear from a plate. What I love most is that they feel like a meal but they're light enough that you don't feel weighed down afterwards—just satisfied and happy.

The Secret to Crispy Tofu

I used to think crispy tofu was some kind of magic trick that only worked in restaurants, but it's actually just three simple things: pressing it thoroughly so the water comes out, coating it lightly in cornstarch instead of flour or batter, and then being patient enough to let it sit in the hot oil without moving it around constantly. The moment you see that golden crust start to form, you know you're doing it right. I've learned that medium-high heat is the sweet spot—go too hot and the outside burns before the inside softens; go too cool and you end up with dense, chewy tofu that absorbs oil instead of frying.

Building Layers of Flavor

These cups work because each component brings something different to the table—the tofu is crispy and savory, the glaze is sweet and tangy, the slaw is fresh and crunchy, and the lime juice at the end wakes everything up. I used to think you needed complicated spice combinations to make food interesting, but what I've discovered is that texture contrast and balance matter just as much as taste. The cool lettuce against warm tofu, the soft sauce against crunchy cabbage, the sweet glaze against the bright acid of lime—that's what makes your mouth happy.

Timing and Make-Ahead Strategy

These are best assembled right before eating, but you can do almost everything ahead of time, which makes them perfect for entertaining without stress. Press your tofu that morning, prep your vegetables and store them in separate containers, make your glaze and slaw dressing, and toast your sesame seeds—then when people arrive, you just fry the tofu and assemble. The whole process takes maybe 10 minutes total from start to plating, which means you'll actually be sitting down eating with your guests instead of trapped in the kitchen. One thing I learned the hard way is that lettuce leaves absorb moisture, so keep them crisp in the fridge until the very last moment.

• You can make the slaw up to 2 hours ahead and it will actually get better as the vegetables soften slightly into the dressing.
• Fry your tofu just before serving so it stays crispy and hot.
• Keep everything at room temperature so the warm tofu doesn't immediately wilt the cool lettuce leaves.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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These lettuce cups have become my go-to dinner when I want something that feels special without being complicated. They're colorful, satisfying, and everyone who eats them asks how I made them taste so good.

Recipe Questions & Answers

→ What type of tofu works best for this dish?

Firm tofu pressed to remove excess moisture holds its shape well and crisps nicely when coated with cornstarch and cooked.

→ Can I make the sweet chili glaze spicier?

Yes, adding a dash of sriracha or extra chili sauce to the glaze will provide an additional spicy kick.

→ How do I keep the lettuce cups crisp?

Use fresh, large butter or romaine lettuce leaves and serve immediately after assembly to maintain their crunch.

→ Are there alternatives to tofu I can use?

Tempeh makes a great substitute for tofu, offering a nuttier flavor and similar texture when cooked with the glaze.

→ What can I add for extra crunch and flavor?

Chopped roasted peanuts or cashews sprinkled on top add texture and a rich nutty taste.