Spicy Larb

• 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 flakes
• 2 (14 ounce) packages water-packed firm reduced-fat firm tofu, drained and crumbled
• 2 teaspoons vegetable oil
• 1/2 teaspoon dark sesame oil
• 2 cups thinly vertically sliced red onions
• 3 garlic cloves, minced
• 2 serrano chilies, thinly sliced
• 1/2 cup chopped fresh basil
• 1/4 cup chopped of fresh mint
• 9 large cabbage leaves (green or red)

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. Let stand 15 minutes, pressing down occasionally.
3. Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; saute 3 minutes.
4. 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.

lime juice, sugar, fish sauce, salt, red pepper, water, vegetable oil, dark sesame oil, red onions, garlic, serrano chilies, fresh basil, mint, cabbage

Taken from www.food.com/recipe/spicy-larb-221718 (may not work)