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. Rice & quinoa
160cal, 5p, 30c, 2f (per meal)
1
Add the rice, quinoa, water, and a pinch of salt to a pot and stir.
2
Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and both the rice and quinoa are tender.
3
Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and serve.