Meal Details
1. Korean tofu lettuce cups
111cal, 6p, 6c, 7f (per meal)
1/6 tbsp (2g)
2 tsp (12g)
1 tsp (5mL)
1/6 tbsp (0mL)
1 tsp (3g)
4 tsp (7g)
1 leaf inner (6g)
1 tsp (5mL)
1/6 oz (5g)
1/3 clove(s) (1g)
1 2/3 oz (47g)
Recipe has been scaled from original by 0.17x. Adjust cook times and pan sizes accordingly.
1
In a medium bowl, whisk together the sriracha, Greek yogurt, ginger, garlic, soy sauce, and apple cider vinegar. Set aside.
2
In a separate bowl, toss the tofu with the cornstarch and some salt and pepper until evenly coated.
3
Heat oil in a non-stick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until crispy and golden, 4-6 minutes. Turn off the heat and stir in the yogurt sauce.
4
Spoon the Korean tofu into the lettuce leaves and top with coleslaw. Serve.