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Meal Prep: Korean Glazed Baked Tofu

April 20, 2018





2 blocks extra firm tofu

6 Tbsp Lite Soy Sauce

6 Tbsp Corn Starch

1/2 tsp Asian Seasoning

3 cups kale

1 can black beans

2 cups white rice (dry) - can sub brown rice

1/2 cup scallions, chopped

Korean Glaze:

3 cloves garlic, minced

2 Tbsp Lite Soy Sauce

2 Tbsp Sesame Oil

1 tsp Red Pepper Powder (can sub paprika)




1) Dry tofu by wrapping in paper towel and pressing between two cutting boards

2) Rinse rice and place in rice cooker with 1 part rice, 2 parts water

3) Prepare the tofu marinade by stirring in corn starch and Asian seasoning into soy sauce. Transfer to a shallow pan

4) Cut tofu blocks into 16 pieces each and coat in marinade. Place on lightly oiled cooking sheet

5) Bake in oven for 30 minutes at 400 degrees F, flipping half way through

6) Assemble kale, cooked rice, and beans into 6 separate storage containers

7) Mix the Korean glaze ingredients together 8) Place 6 tofu pieces into each storage container

9) Top tofu with Korean glaze

10) Top with chopped scallions


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