# What You 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 - 5 tablespoons vegan sweet chili sauce
05 - 1 tablespoon soy sauce or tamari for gluten-free
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
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
# Steps:
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 for 8 to 10 minutes.
03 - While tofu cooks, mix sweet chili sauce, soy sauce or tamari, rice vinegar, and sesame oil in a small bowl.
04 - In a large bowl, combine red cabbage, carrot, red bell pepper, green onions, cilantro, rice vinegar, maple syrup or agave, sesame oil, and salt. 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.
