Spicy Larb

A larb is a spicy Thai appetizer. This is for tofu but can be easily substituted with my personal preference of ground chicken or even turkey.

• Ready In: 32 mins
• Serves: 9

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 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 of fresh mint
• 9  large cabbage leaves (green or red)

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.
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.