Meal Details
1. Korean tofu lettuce cups
444cal, 23p, 24c, 27f (per meal)
2/3 tbsp (10g)
2 2/3 tbsp (47g)
4 tsp (20mL)
2/3 tbsp (0mL)
4 tsp (11g)
1/3 cup (30g)
4 leaf inner (24g)
4 tsp (20mL)
2/3 oz (19g)
1 1/3 clove(s) (4g)
6 2/3 oz (189g)
Recipe has been scaled from original by 0.67x. 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
443cal, 16p, 56c, 15f (per meal)
2 1/2 tbsp (36mL)
3 1/2 large (180g)
1 1/3 cup (163g)
2 cup (241g)
1/4 cup (54mL)
1 1/3 cup (228g)
2 1/2 clove(s) (7g)
Recipe has been scaled from original by 1.2x. 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.