Rating: 3 stars
1 Ratings
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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.

Ann Taylor Pittman
Recipe by Cooking Light September 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Recipe Summary

Yield:
9 servings (serving size: 1 filled cabbage leaf)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients, stirring until sugar dissolves; set aside.

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  • 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.

Nutrition Facts

80 calories; calories from fat 28%; fat 2.5g; saturated fat 0.2g; mono fat 0.6g; poly fat 1.4g; protein 6.3g; carbohydrates 7.5g; fiber 1.2g; cholesterol 0mg; iron 1.1mg; sodium 426mg; calcium 66mg.
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