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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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. 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 |
Directions:
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.
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