Prep 15 mins
Cook 15 mins
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.
- 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 of fresh mint, chopped
- 9 large green cabbage leaves (or red or use savoy cabbage- or use large lettuce leaves)
- Combine lime juice, sugar, fish(or soy) sauce, salt and red pepper flakes, stirring until sugar dissolves. Set aside.
- 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.
- Heat the oils in a large nonstick skillet over medium high heat.
- Add onion, garlic, and chiles, saute 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(or lettuce) leaf. Enjoy!