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    You are in: Home / Recipes / Tofu Larb Recipe
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    Tofu Larb

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Sharon123's Note:

    I know it sounds kinda funny, but this is a spicy Thai appetizer, traditionally made with ground chicken. The tofu works well because it readily absorbs the seasonings. Serve with lime wedges for extra zip. Use soy sauce instead of fish sauce to make this recipe vegan. Adapted from Cooking Light magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Tofu Larb

    Serving Size: 1 (179 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 99.6
     
    Calories from Fat 41
    41%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 380.5 mg
    15%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.9 g
    19%
    Protein 7.0 g
    14%

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