Meal Details
1. Korean tofu lettuce cups
333cal, 17p, 18c, 21f (per meal)
1/2 tbsp (8g)
2 tbsp (35g)
1 tbsp (15mL)
1/2 tbsp (0mL)
1 tbsp (8g)
4 tbsp (23g)
3 leaf inner (18g)
1 tbsp (15mL)
1/2 oz (14g)
1 clove(s) (3g)
5 oz (142g)
Recipe has been scaled from original by 0.5x. 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. Veggie fried rice
148cal, 5p, 19c, 5f (per meal)
2 1/2 tsp (12mL)
1 1/3 large (60g)
6 1/2 tbsp (54g)
9 1/2 tbsp (80g)
1 1/3 tbsp (18mL)
6 1/2 tbsp (76g)
5/6 clove(s) (2g)
Recipe has been scaled from original by 0.4x. Adjust cook times and pan sizes accordingly.
1
Follow instructions on package for cooking rice. Should yield about 3 or 4 cups once cooked. Let cool.
2
Heat half of the oil in a large pan over medium heat. Add the garlic and cook for about a minute.
3
Crack the eggs in the pan and gently push them around the pan for 1 or 2 minutes until barely cooked.
4
Add the other half of the oil and the rice and let cook another few minutes. Stir frequently.
5
Add the corn, peas, and soy sauce and stir for another 1-2 minutes.
6
Remove from heat and serve.