This was delicious,I used pre-cooked fried tofu,so the larb cooked quicker,next time,I would use a bit less lime juice.
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
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.
Yield: 9 servings (serving size: 1 filled cabbage leaf)
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Amount per serving
- Calories: 80
- Calories from fat: 28%
- Fat: 2.5g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 1.4g
- Protein: 6.3g
- Carbohydrate: 7.5g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 426mg
- Calcium: 66mg
- 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
- 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.
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