Sriracha ginger tofu tacos
370 cals, 19p, 30c, 17f (per meal)
4 oz (113g)
2 tbsp (30mL)
4 tbsp (70g)
6 tortilla, medium (approx 6" dia) (156g)
14 oz (397g)
1 tbsp (15mL)
1 tbsp (15mL)
2 tbsp (32g)
1/2 tbsp (8g)
2 inch (2.5cm) cube (10g)
1 clove(s) (3g)
1
Make sauce by whisking together the garlic, ginger, sriracha, soy sauce peanut butter, water, and some salt in a small bowl. Set aside.
2
Heat sesame oil in a large skillet over medium heat. Add tofu and cook until browned, 3-5 minutes. Pour the sauce in and cook 2-3 minutes until it gets crispy in places.
3
Make slaw by mixing together coleslaw mix, greek yogurt, and some salt and pepper. Toss.
4
Top tortillas with tofu and slaw. Serve.