Tofu Larb
Peanutty Rice Noodles
Ingredients
- 2 (14-oz) pkg extra-firm tofu
- 1 Tbsp sesame oil
- ½ cup thinly sliced red onion
- 1 Tbsp minced peeled fresh ginger
- 1 jalapeño, seeded and minced
- ½ cup fresh lime juice
- 1 Tbsp soy sauce
- ½ cup fresh chopped cilantro
- ¼ cup chopped fresh mint
- 12 cabbage leaves
Instructions
- Place tofu on several layers of paper towels; cover with additional paper towels.
- Let stand 15 minutes; gently press out moisture.
- Heat sesame oil in a large skillet over mediumhigh heat. Add red onion, ginger, and jalapeño; cook 3 minutes.
- Add tofu; cook 8 minutes until browned, stirring to crumble.
- Stir in lime juice and soy sauce; cook 1 minute. Stir in cilantro and mint.
- Spoon tofu mixture into cabbage leaves.
Side Dish Ingredients
- 1 (14-oz) pkg rice noodles
- ½ cup peanuts, toasted and chopped
- 1 Tbsp sesame oil
- 2 tsp rice wine vinegar
- 1 tsp soy sauce
- 3 green onions, thinly sliced
Side Dish Instructions
- Cook noodles according to package directions.
- Toss noodles with remaining ingredients; season with pepper to taste.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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