Spicy Larb
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) ⓘ
Instructions
- Combine first 5 ingredients, stirring until sugar dissolves; set aside.
- Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
- Heat 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 leaf.
Nutrition & Diet Analysis (per serving)
358
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).