Meal Details
1. Sriracha ginger tofu tacos
555 cals, 28p, 45c, 26f (per meal)
1/2 lbs (227g)
4 tbsp (60mL)
1/2 cup (140g)
12 tortilla, medium (approx 6" dia) (312g)
1 3/4 lbs (794g)
2 tbsp (30mL)
2 tbsp (30mL)
4 tbsp (64g)
1 tbsp (15g)
4 1 inch cube (20g)
2 clove(s) (6g)
Recipe has been scaled from original by 2x. 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. Buttery brown rice
335 cals, 5p, 46c, 13f (per meal)
4 tbsp (57g)
1 1/3 cup (253g)
1 tsp (6g)
2 2/3 cup(s) (632mL)
1 tsp, ground (2g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, covered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, mix in butter, and season with salt and pepper.