ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tofu Larb

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Yield 9 servings (serving size: 1 filled cabbage leaf)
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.

Ingredients

  • 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

Nutrition Information

  • calories 80
  • caloriesfromfat 28 %
  • fat 2.5 g
  • satfat 0.2 g
  • monofat 0.6 g
  • polyfat 1.4 g
  • protein 6.3 g
  • carbohydrate 7.5 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 426 mg
  • calcium 66 mg

How to Make It

  1. Combine first 5 ingredients, stirring until sugar dissolves; set aside.

  2. Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.

  3. 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.