Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Yield
9 servings (serving size: 1 filled cabbage leaf)

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.

Tofu is an excellent source of soy protein and a perfect substitution for ground chicken.

How to Make It

Step 1

Combine first 5 ingredients, stirring until sugar dissolves; set aside.

Step 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.

Step 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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