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. Brown rice
229cal, 5p, 46c, 2f (per meal)
1 tsp (6g)
2 2/3 cup(s) (632mL)
1 tsp, ground (2g)
1 1/3 cup (253g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
(Note: Follow rice package instructions if they differ from below)
2
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
3
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
4
Add the rice, stir it just once, and simmer, covered, for 30-45 minutes or until water is absorbed.
5
Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.