# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 1 tablespoon neutral oil
→ Sweet Chili Glaze
04 - 1/3 cup sweet chili sauce, vegan
05 - 1 tablespoon soy sauce or tamari
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
# Directions:
01 - Pat tofu dry with paper towels 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, approximately 8 to 10 minutes.
03 - While tofu cooks, combine sweet chili sauce, soy sauce or tamari, rice vinegar, and sesame oil in a small bowl. Mix until well blended.
04 - In a large bowl, combine shredded red cabbage, julienned carrot, sliced red bell pepper, sliced green onions, and cilantro. Drizzle with rice vinegar, maple syrup or agave, and sesame oil. Add salt to taste and toss thoroughly to coat.
05 - Once tofu is crisp, reduce heat to medium. Pour sweet chili glaze over tofu, stirring constantly to coat evenly. Cook for 1 to 2 minutes until sauce thickens and tofu becomes glossy.
06 - Lay out lettuce leaves on a serving platter. Add a generous spoonful of veggie slaw to each leaf, top with glazed sweet chili tofu, and sprinkle with sesame seeds. Serve immediately with lime wedges on the side.
