- 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
- 2 (14-ounce) packages water-packed firm reduced-fat tofu, drained and crumbled
- 2 teaspoons vegetable oil
- 1/2 teaspoon dark sesame oil
- 2 cups thinly vertically sliced red onion
- 3 garlic cloves, minced
- 2 serrano chiles, thinly sliced
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 9 large green or red cabbage leaves
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; 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.
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.
- Yield: 9 servings (serving size: 1 filled cabbage leaf)
|Calories per serving:||80|
|Caloriesfromfat per serving:||28%|
|Fat per serving:||2.5g|
|Saturated fat per serving:||0.2g|
|Monounsaturated fat per serving:||0.6g|
|Polyunsaturated fat per serving:||1.4g|
|Protein per serving:||6.3g|
|Carbohydrate per serving:||7.5g|
|Fiber per serving:||1.2g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||1.1mg|
|Sodium per serving:||426mg|
|Calcium per serving:||66mg|