Meal Details
1. Sriracha ginger tofu tacos
185 cals, 10p, 15c, 9f (per meal)
2 2/3 oz (76g)
4 tsp (20mL)
2 2/3 tbsp (47g)
4 tortilla, medium (approx 6" dia) (104g)
9 1/3 oz (265g)
2 tsp (10mL)
2 tsp (10mL)
4 tsp (21g)
1/3 tbsp (5g)
1 1/3 1 inch cube (7g)
2/3 clove(s) (2g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Make sauce by whisking together the garlic, ginger, sriracha, soy sauce peanut butter, water, and some salt in a small bowl. Set aside.
2
Heat sesame oil in a large skillet over medium heat. Add tofu and cook until browned, 3-5 minutes. Pour the sauce in and cook 2-3 minutes until it gets crispy in places.
3
Make slaw by mixing together coleslaw mix, greek yogurt, and some salt and pepper. Toss.
4
Top tortillas with tofu and slaw. Serve.
2. Flavored rice mix
145 cals, 4p, 29c, 1f (per meal)
1 pouch (~5.6 oz) (158g)
1
Prepare according to instructions on package.