Tofu Larb - cooking recipe

Ingredients

1/3 cup fresh lime juice (about 3 limes)
1 tablespoon sugar
1 1/2 tablespoons fish sauce (or use 2-3 tsp. soy sauce)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 (14 ounce) packages tofu, drained and crumbled
2 teaspoons olive oil (or veg. oil)
1/2 teaspoon dark sesame oil
2 cups red onions, thinly sliced vertically
3 garlic cloves, minced
2 serrano chilies, thinly sliced (use jalapenos for less heat)
1/2 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
9 large green cabbage leaves (or red or use savoy cabbage- or use large lettuce leaves)

Preparation

Combine lime juice, sugar, fish(or soy) sauce, salt and red pepper flakes, stirring until sugar dissolves. Set aside.
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.
Heat the oils in a large nonstick skillet over medium high heat.
Add onion, garlic, and chiles, saute 3 minutes.
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(or lettuce) leaf. Enjoy!