Korean tofu lettuce cups
220 cals, 12p, 12c, 14f (per meal)
2 tsp (10mL)
2 leaf inner (12g)
2 2/3 tbsp (15g)
2 tsp (5g)
3 1/3 oz (94g)
1/3 tbsp (0mL)
2 tsp (10mL)
2/3 clove(s) (2g)
1/3 oz (9g)
4 tsp (23g)
1/3 tbsp (5g)
Recipe has been scaled from original by 0.33x. 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.