# 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
15 - 1/2 teaspoon sesame oil
16 - Salt to taste
→ For Serving
17 - 12 large butter or romaine lettuce leaves
18 - 1 tablespoon sesame seeds
19 - Lime wedges
# Method:
01 - Pat tofu dry with paper towels and cut into bite-sized cubes. Toss 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, whisk together 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 thoroughly to coat and set aside.
05 - Once tofu is crisp, reduce heat to medium. Pour glaze mixture over tofu, stirring to coat evenly. Cook for 1 to 2 minutes until sauce thickens and tofu develops a glossy finish.
06 - Lay out lettuce leaves on a serving platter. Add a generous spoonful of slaw to each leaf, top with glazed tofu, and sprinkle with sesame seeds. Serve immediately with lime wedges.
