Spicy Larb - cooking recipe

Ingredients

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)

Preparation

Combine first 5 ingredients, stirring until sugar dissolves; set aside.
Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
Heat 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 leaf.