Tofu Larb

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

Preparation

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.