Tofu Larb

Ingredients

• 0.3 teaspoon pepper red crushed
• 0.5 teaspoon sesame oil dark
• 1.5 tablespoons fish sauce 
• 0.5 cup basil fresh chopped
• 0.3 cup mint leaves fresh chopped
• 3  garlic cloves minced
• 0.3 cup juice of lime fresh ( 3 limes)
• 9 large cabbage leaves green red
• 2 cups thinly onion red vertically sliced
• 0.5 teaspoon salt 
• 2  serrano chiles thinly sliced
• 1 tablespoon sugar 
• 2 teaspoons vegetable oil 
• 28 ounce water-packed tofu firm crumbled drained reduced-fat

Equipment

• frying pan
• paper towels

Directions

1. Combine first 5 ingredients, stirring until sugar dissolves; set aside.
2. Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels.
3. Let stand 15 minutes, pressing down occasionally.
4. Heat oils in a large nonstick skillet over medium-high heat.
5. Add onion, garlic, and chiles; saut 3 minutes.
6. Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated.
7. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage leaf.