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. Brown rice
86cal, 2p, 17c, 1f (per meal)
Recipe has been scaled from original by 0.5x. 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.