Tofu Larb

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)

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
• 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

Preparation

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.

Nutritional Information

Calories:

80 (28% from fat)

Fat:

2.5g (sat 0.2g,mono 0.6g,poly 1.4g)

Protein:

6.3g

Carbohydrate:

7.5g

Fiber:

1.2g

Cholesterol:

0.0mg

Iron:

1.1mg

Sodium:

426mg

Calcium:

66mg