Tofu Larb

Larb is a spicy appetizer, traditional in Thai and Laotian cooking. Typically, it uses minced meat, but instead I use crumbled tofu here. Serve these individually as appetizers, or have several as the main course of your meal.

In a bowl, combine 1/3 cup fresh-squeezed lime juice, 1 tablespoon raw sugar, 1 and 1/2 tablespoons miso tamari sauce (or other fish sauce replacement of your choice), 1/4 tsp. salt and 1/4 tsp. crushed red pepper. Stir until the sugar dissolves, and set aside.

Crumble 2 (14-ounce) packages of lite firm tofu over several layers of paper towels. Cover with additional paper towels (preferably a recycled brand like Seventh Generation!) and let stand for 15 minutes.

Heat 2 teaspoons vegetable or canola oil and 1/2 teaspoon dark sesame oil in a large skillet over medium-high heat. Add 2 cups thinly, vertically sliced red onion, 3 minced garlic cloves and 2 thinly sliced serrano chiles; saute 3 minutes.

Add the tofu crumbles, and cook for 8 minutes, then stir in the lime juice mixture and cook one additional minute.

Remove from heat and stir in 1/2 cup chopped basil and 1/4 cup chopped mint.

Scoop 1/2 a cup of the tofu mixture into each of 9 large cabbage leaves - use either red or green cabbage, or a combination of the two, if you prefer! One filled cabbage leaf is 80 calories.

Cost:
limes $0.99
lite firm tofu $4.00
red onion $1.07
garlic $0.99
serrano chiles $0.24
basil $2.99
green cabbage $3.91