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.
2. White rice
55cal, 1p, 12c, 0f (per meal)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
(Note: Follow rice package instructions if they differ from below)
2
Add the rice, water, and a pinch of salt to a pot and stir.
3
Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.
4
Remove from the heat and let sit, covered, for 5 minutes.
5
Fluff with a fork and serve.