Fried Tofu Larb

INGREDIENTS

• 12-15oz extra firm tofu

• kosher salt

• canola oil

• juice of 1 lime

• 2 cloves garlic, minced

• 1 Tbsp brown sugar

• 1 Tbsp fish sauce

• 1/2 - 1 tsp crushed red pepper flakes, depending on how spicy you like it

• 1/2 cup red onion, sliced (about 1/2 a small onion)

• 1/4 cup fresh cilantro, chopped

• 1 tsp fresh mint, minced (3-4 mint leaves)

INSTRUCTIONS

1.  Remove tofu from packaging and drain.

2. Wrap tofu in a clean cloth and place between 2 flat plates. Weigh down with 4-5 lbs. Let sit for 1 hour.

3. Cut tofu into 1/2 inch cubes and sprinkle with salt.

4. In a wok or dutch oven, heat canola oil over medium heat until a wooden spoon bubbles when placed in the oil.

5. Fry tofu in batches for 3-4 minutes or until golden brown. Make sure to not over crowd the pan, which reduces the oil temperature.

6. Remove tofu from oil with tongs and place on a plate lined with paper towels to soak up excess oil.

7. When tofu has cooled, roughly chop and put into a bowl.

8. In another bowl, whisk together lime juice, fish sauce, brown sugar, crushed red pepper flakes and minced garlic.

9. Pour over tofu and toss.

10. Add red onion, cilantro and mint. Toss until combined.

11. Serve with jasmine rice or bib lettuce cups.