I know it sounds kinda funny, but this is a spicy Thai appetizer, traditionally made with ground chicken. The tofu works well because it readily absorbs the seasonings. Serve with lime wedges for extra zip. Use soy sauce instead of fish sauce to make this recipe vegan. Adapted from Cooking Light magazine.

Ingredients

9 serv.

fresh lime juice (about 3 limes)↗1⁄3 cup
sugar↗1 tablespoon
fish sauce (or use 2-3 tsp. soy sauce)↗1 1⁄2 tablespoons
salt↗1⁄2 teaspoon
crushed red pepper flakes↗1⁄4 teaspoon
packages tofu, drained and crumbled↗2 packages
olive oil (or veg. oil)↗2 teaspoons
dark sesame oil↗1⁄2 teaspoon
red onions, thinly sliced vertically↗2 cups
garlic cloves↗3
minced
serrano chilies, thinly sliced (use jalapenos for less heat)↗2
fresh basil, chopped↗1⁄2 cup
fresh mint, chopped1⁄4 cup
large green cabbage leaves (or red or use savoy cabbage- or use large lettuce leaves)9

Step-by-step instructions

1
Combine lime juice, sugar, fish(or soy) sauce, salt and red pepper flakes, stirring until sugar dissolves. Set aside.
2
Spread the 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 the oils in a large nonstick skillet over medium high heat.
4
Add onion, garlic, and chiles, saute 3 minutes.
5
Add tofu, cook 8 minutes or until lightly browned, stirring occasionally.
6
Stir in juice mixture; cook 1 minute or until heated. Remove from heat, stir in basil and mint.
7
Spoon about 1/2 cup tofu mixture into each cabbage(or lettuce) leaf. Enjoy!

Source: food.com

Original recipe ↗

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