Vegan Sweet Chili Tofu Cups

My friend texted me a photo of these lettuce cups at a pop-up restaurant, and I became obsessed with recreating them at home. The crispy tofu caught my eye first, but it was that vibrant slaw peeking out from under the glaze that made me want to figure out exactly how they pulled it off. Two weeks later, I had perfected my own version, and now I make them whenever I need something that feels elegant but takes barely forty minutes. The best part? Watching people's faces light up when they realize how simple and satisfying a mess of lettuce, crispy tofu, and fresh vegetables can actually be.

I made these for my sister's dinner party last spring when she went vegan, and I was honestly nervous about whether her non-vegan guests would actually enjoy them. They devoured the entire batch, going back for thirds and asking if I'd use tofu in other dishes. That night taught me that good food doesn't need to announce what it's missing; it just needs to taste good and feel nourishing, which this absolutely does.

Ingredients

• Firm tofu (400g): The foundation of this dish, and pressing it thoroughly is non-negotiable if you want that satisfying crispy exterior that contrasts beautifully with the soft interior.
• Cornstarch (2 tbsp): This is the secret to achieving that restaurant-quality crispiness; it creates a light, crunchy coating that holds the sweet chili glaze perfectly.
• Neutral oil (1 tbsp): Canola or sunflower oil has a high smoke point, which means your tofu won't stick and will get properly golden without burning.
• Sweet chili sauce (1/3 cup): Look for a vegan brand that genuinely tastes good on its own, since this is the star of the glaze and worth seeking out quality.
• Soy sauce or tamari (1 tbsp): This adds umami depth that keeps the glaze from being one-dimensionally sweet; tamari works beautifully if you're avoiding gluten.
• Rice vinegar (1 tsp for glaze, 1 tbsp for slaw): The acidity brightens everything and prevents the dish from feeling heavy, which is crucial for keeping it feeling fresh and light.
• Sesame oil (1 tsp for glaze, 1/2 tsp for slaw): A little goes a long way here, and it adds that toasted, nutty flavor that makes people ask what your secret ingredient is.
• Red cabbage and carrot (2 cups combined): These provide the textural contrast and visual pop that makes the dish feel complete and restaurant-worthy.
• Red bell pepper and green onions (1/2 pepper, 2 onions): The brightness of these vegetables keeps the slaw from feeling monotonous and adds layers of flavor.
• Cilantro (2 tbsp optional): Don't skip this if you enjoy cilantro; it adds an herbaceous note that ties everything together beautifully.
• Butter or romaine lettuce leaves (12 large): Butter lettuce is sturdier and holds the fillings better, though romaine works too if that's what you have.
• Sesame seeds (1 tbsp): These add the final touch of visual appeal and a subtle nutty crunch that finishes each bite perfectly.
• Lime wedges: Essential for squeezing over everything; acidity is your friend here and lifts all the other flavors.

Instructions

Press and prepare your tofu:

Wrap your pressed tofu block in paper towels or a clean kitchen towel and let it sit for a few minutes while you gather your other ingredients. Cut it into bite-sized cubes and toss them gently with cornstarch until every surface is lightly coated, which creates that golden, crispy exterior you're after.

Crisp the tofu until golden:

Heat your oil over medium-high heat until it shimmers slightly, then add the cornstarch-coated tofu cubes and resist the urge to move them around constantly. Let them sit for two to three minutes on each side until they develop a golden-brown crust, turning them with tongs or a spatula only occasionally so they don't fall apart.

Make your sweet chili glaze:

While the tofu is crisping, whisk together the sweet chili sauce, soy sauce or tamari, rice vinegar, and sesame oil in a small bowl. Taste it and adjust the flavors to your preference; this is your chance to make it uniquely yours, whether that means a touch more vinegar for brightness or a drizzle more sesame oil for richness.

Toss together the veggie slaw:

In a large bowl, combine the shredded red cabbage, julienned carrot, sliced red bell pepper, green onions, and cilantro if you're using it. Drizzle with rice vinegar, sesame oil, maple syrup, and a pinch of salt, then toss everything together until the vegetables are lightly coated and starting to soften slightly from the vinegar.

Coat the tofu in glaze:

Once your tofu is golden and crispy, lower the heat to medium and pour the sweet chili glaze over the tofu cubes, stirring gently to coat everything evenly. Cook for just one to two minutes, letting the sauce thicken and become glossy around the tofu, which should look restaurant-quality by now.

Assemble your lettuce cups:

Lay out your butter lettuce or romaine leaves on a serving platter and add a generous spoonful of the veggie slaw to the center of each leaf. Top with three or four pieces of the sweet chili tofu, then sprinkle with sesame seeds and serve immediately with lime wedges on the side for squeezing.

Save

I remember standing in my kitchen on a random Thursday evening, assembly line of lettuce cups ready to go, and realizing that this meal had become my go-to whenever I wanted to cook something that felt special without requiring a lot of effort. It's one of those dishes that proves you don't need complicated techniques or hard-to-find ingredients to create something genuinely memorable and restaurant-quality.

Why the Cornstarch Makes All the Difference

I spent weeks making tofu lettuce cups without the cornstarch, and while they were good, they were never quite right. The tofu would get slightly golden but never achieved that satisfying crunch that you really want. Then one evening, I remembered reading about how cornstarch creates a barrier that crisps up beautifully, and I decided to try it. The transformation was immediate and dramatic; the tofu went from merely cooked to genuinely crunchy and appealing.

Building Layers of Flavor

The key to making these taste restaurant-quality is understanding that each component should have its own flavor identity that comes together harmoniously. The sweet chili sauce provides the main flavor note, but the rice vinegar adds brightness, the sesame oil adds depth, and the soy sauce or tamari adds savory complexity. Without this layering approach, the dish would taste one-dimensional and rely too heavily on the sweetness of the chili sauce.

Make It Your Own

The beauty of this recipe is that it's incredibly customizable based on what you have on hand or what you're craving on any given day. I've made it with shredded purple cabbage instead of red, added roasted peanuts for extra crunch, and even switched the sweet chili sauce for a spicy sriracha version when I wanted something with more heat. The framework stays the same, but you can play around with the specifics.

• Add roasted cashews or peanuts for extra crunch and protein if you want the dish to feel more substantial.
• Substitute tempeh for the tofu if you prefer its earthier flavor or firmer texture.
• Make it spicy by adding a dash of sriracha to the glaze or fresh sliced chilis to the slaw for heat.

Save

This recipe has become my answer to the question of what to cook when I want something that feels indulgent but is actually nourishing and plant-based. It comes together quickly enough for a weeknight dinner but looks impressive enough to serve to guests.

Recipe FAQ

→ How do I make the tofu crispy?

Press the tofu to remove excess moisture, cube it, then coat with cornstarch before frying in oil over medium-high heat. This creates a golden, crunchy exterior.

→ Can I substitute tamari with soy sauce?

Yes, soy sauce can be used for a similar flavor; however, tamari is preferred for gluten-free needs.

→ What vegetables are used in the slaw?

The slaw combines finely shredded red cabbage, julienned carrot, thinly sliced red bell pepper, and green onions, dressed lightly with rice vinegar and maple syrup.

→ How long does it take to prepare and cook?

The total time is approximately 40 minutes, with 25 minutes for prep and 15 minutes for cooking.

→ Can I add extra crunch to the cups?

Yes, topping the assembled cups with chopped roasted peanuts or cashews adds delightful texture and flavor.

→ Is there a spicy option for the glaze?

Adding a dash of sriracha or hot sauce to the sweet chili glaze can provide a spicy kick if desired.