Meal Details
1. Teriyaki tofu ramen
530 cals, 22p, 44c, 29f (per meal)
1/2 cup (120mL)
4 tbsp (60mL)
4 clove(s) (12g)
1 tsp (2g)
2 tbsp (30mL)
1 cucumber (8-1/4") (301g)
4 tbsp (64g)
6 tbsp (89g)
2 tbsp (16g)
1 1/4 lbs (567g)
2 package (170g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Bring a large pot of water to a boil. Add the ramen noodles and cook 1-2 minutes until al dente. Drain noodles, rinse under cold water to stop the cooking process, and set aside.
2
Add tofu, cornstarch, and some salt and pepper to a large bowl and toss to coat.
3
Heat just half of the oil in a large non-stick skillet over medium-high heat. Add tofu and cook, stirring occasionally, until crispy, about 5-8 minutes. Reduce heat to low, add teriyaki sauce, and stir to coat.
4
Whisk together the apple cider vinegar, peanut butter, garlic, the remaining oil, water, and some salt and pepper in a large bowl. Add noodles and cucumber and toss to coat.
5
Top with teriyaki tofu and crushed red pepper flakes. Serve.
2. Simple salad with celery, cucumber & tomato
130 cals, 4p, 13c, 5f (per meal)
2 package (5.5 oz) (310g)
6 tbsp (90mL)
2 medium whole (2-3/5" dia) (246g)
2 cucumber (8-1/4") (602g)
4 stalk, medium (7-1/2" - 8" long) (160g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.