Spicy Larb

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 9
• 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 flakes
• 2 (14 ounce) packages water-packed firm reduced-fat firm tofu, drained and crumbled
• 2 teaspoons vegetable oil
• 1/2 teaspoon dark sesame oil
• 2 cups thinly vertically sliced red onions
• 3 garlic cloves, minced
• 2 serrano chilies, thinly sliced
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 9 large cabbage leaves (green or red)

Recipe

• 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.
• 4 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.