Tofu Larb

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 9
• 1/3 cup fresh lime juice (about 3 limes)
• 1 tablespoon sugar
• 1 1/2 tablespoons fish sauce (or use 2-3 tsp. soy sauce)
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 (14 ounce) packages tofu, drained and crumbled
• 2 teaspoons olive oil (or veg. oil)
• 1/2 teaspoon dark sesame oil
• 2 cups red onions, thinly sliced vertically
• 3 garlic cloves, minced
• 2 serrano chilies, thinly sliced (use jalapenos for less heat)
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh mint, chopped
• 9 large green cabbage leaves (or red or use savoy cabbage- or use large lettuce leaves)

Recipe

• 1 combine lime juice, sugar, fish(or soy) sauce, salt and red pepper flakes, stirring until sugar dissolves. set aside.
• 2 spread the 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 the oils in a large nonstick skillet over medium high heat.
• 4 add onion, garlic, and chiles, saute 3 minutes.
• 5 add tofu, cook 8 minutes or until lightly browned, stirring occasionally.
• 6 stir in juice mixture; cook 1 minute or until heated. remove from heat, stir in basil and mint.
• 7 spoon about 1/2 cup tofu mixture into each cabbage(or lettuce) leaf. enjoy!