Traditionally made with ground chicken, larb is a spicy Thai appetizer. This rendition works well because the tofu readily absorbs the seasonings. Serve with lime wedges for extra zip.
1/3 cup fresh lime juice (about 3 limes)
1 tablespoon sugar
1 1/2 tablespoons fish sauce
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 (14-ounce) packages water-packed firm reduced-fat tofu, drained and crumbled
2 teaspoons vegetable oil
1/2 teaspoon dark sesame oil
2 cups thinly vertically sliced red onion
3 garlic cloves, minced
2 serrano chiles, thinly sliced
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
9 large green or red cabbage leaves
How to Make It
Combine first 5 ingredients, stirring until sugar dissolves; set aside.
Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; sauté 3 minutes. Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage leaf.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.