Meal Details
1. Korean tofu lettuce cups
665cal, 35p, 36c, 41f (per meal)
1 tbsp (15g)
4 tbsp (70g)
2 tbsp (30mL)
1 tbsp (1mL)
2 tbsp (16g)
1/2 cup (45g)
6 leaf inner (36g)
2 tbsp (30mL)
1 oz (28g)
2 clove(s) (6g)
10 oz (284g)
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.