Tofu

Stir Fry, Teriyaki Tofu

Recipe Source: Boulder Valley School District
Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
ElementaryN/AElementary8 TbspElementary50
SecondaryN/ASecondary1 CSecondary25
Recipe Total Yield
Volume2 gal, 2 qt
Weight11.74 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary.5
Secondary.5
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Sauce, Teriyaki Glaze1 pt, 4 Tbsp1.4 lb1 pt, 4 Tbsp
WATER8 Tbsp4 oz8 Tbsp
Vegetable Oil10 Tbsp3.5 oz10 Tbsp
Sesame Oil4 Tbsp2 oz4 Tbsp
Ginger, FreshMinced finely5 oz4 oz8 Tbsp
Tofu, FirmDrained, sliced into 1/2 inch cubes6.25 lb6.25 lb
Carrot, Wholeshredded1.8 lb1.5 lb2 qt
Peas, Frozen1.5 lb1.5 lb1 qt
Cabbage, GreenSliced1.82 lb1.5 lb3 qt, 1 pt
Pepper, RedSliced1.9 lb1.5 lb2 qt
Onion, YellowSmall diced1.8 lb1.5 lb1 qt
Garlic, PeeledMinced0.5 oz0.5 oz2 Tbsp

Method

  1. Coat tofu in two tablespoons of vegetable oil per 6.25 pounds of tofu and bake at 350F degrees until golden brown.
  2. Cool and refrigerate tofu according to HACCP SOP.
  3. Heat the remaining vegetable oil. Saute garlic, onion, and ginger until onion is translucent.
  4. Add teriyaki glaze, water, and sesame oil. Stir well until thoroughly combined. Remove from heat and cool according to HACCP SOP.
  5. Combine all remaining ingredients with tofu and onion mixture, portion into pans and store chilled according to HACCP SOP.
  6. On day of service, reheat in a 350F degree oven according to HACCP SOP and serve hot.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:1
Elementary Portions Per Pan:50
Secondary Portions Per Pan:25
Elementary Cost per Serving:$0.43
Secondary Cost per Serving:$0.86

Salad Bar

Recipe Source: Chef Ann

This "recipe" is simply an introduction to implementing salad bars. Please take the information from it that you find helpful and create your salad bar in a way that best fits your District or School's needs. We intentionally did not run a nutrient analysis on this "recipe" because salad bar contents and what people take from them to build a meal or side varies vastly. We DID include plenty of fresh vegetables, meat alternates, fresh fruit and whole grains.

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary12.9 ozElementary1 qtElementary30
Secondary12.9 ozSecondary1 qtSecondary30
Recipe Total Yield
Volume8 gal
Weight33.6 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary111
Secondary111
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Garlic, Fresh3 lb3 lb2 gal
Carrot, Wholeshredded1.56 lb1.25 lb2 qt
Pepper, Redsliced1.5 lb1.25 lb2 qt
Celerysliced, across grain2.56 lb1.75 lb2 qt
Onion, Greenpeeled, sliced2.3 BUNCH (3.5 OZ)1.75 lb2 qt
Potatoes, Yukon Gold half moon slices2.13 lb2 lb2 qt
Tomato, Cherry1.56 lb1.56 lb2 qt
Corn, Frozen2.25 lb2.25 lb2 qt
Beans, Kidney Canned3.19 lb2.25 lb2 qt
Chicken, Diced Cooked 2.44 lb2.44 lb2 qt
Peach 20 lb5.5 lb5.5 lb15
Potatoes, Roasted2.56 lb2 qt
Salad, Tofu and Brown Rice7.5 lb3 qt, 1.5 pt
Dressing, Honey Mustard1 C, 14 Tbsp

Method

  1. Please see our salad bar procedures and grids for information on how to set up and run your salad bar.
  2. http://www.thelunchbox.org/resources/salad-bar
  3. The Getting Started With Salad Bars recipe includes every component available on the salad bar. The recipe yield is for 30 large, big-kid-sized salads that include 1 grain, 2+ ounce meat/meat alternate equivalents, 1/2 cup fruit serving, and approximate

Serving Guidelines

Elementary Serving Utensil:spoons and tongs as needed
Secondary Serving Utensil:spoons and tongs as needed

Salad, Tofu and Brown Rice

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4 ozElementary8 TbspElementaryN/A
Secondary4 ozSecondary8 TbspSecondaryN/A
Recipe Total Yield
Volume1 qt
Weight2 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary010
Secondary010
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Sauce, Soy Light6 Tbsp, 1.5 tsp6 Tbsp, 1.5 tsp
Ginger, FreshMinced0.33 oz2 tsp
Vegetable Oil2 Tbsp2 Tbsp
Red Pepper Flakes, Crushedfor marinade0.02 oz0.13 tsp
Honey0.17 oz1 tsp
Sesame Oil0.75 tsp0.75 tsp
Tofu, Firm8 oz8 oz
Rice, Brown Long Graincooked, cooled1 C
Onion, Yellowthinly sliced9.68 oz8 Tbsp
Red Pepper Flakes, Crushed0.02 oz0.13 tsp

Method

  1. In a small bowl combine soy sauce, ginger, canola oil, crushed red pepper flakes, honey, and sesame oil to make the marinade.
  2. Marinate the tofu overnight and then press it in a colander under one pound of weight for at least 4 hours.
  3. Remove the tofu from the press, reserving the marinade.
  4. Cut the tofu into bite-sized pieces (approximately 1/2- square) and toss with the rice in the marinade.
  5. Add scallions and crushed red pepper flakes. Taste and adjust seasoning if necessary.

Serving Guidelines

Elementary Serving Utensil:#8 disher
Secondary Serving Utensil:#8 disher

Tofu, Teriyaki

Serving Sizes by WeightServing Sizes by VolumeServing Each
ElementaryN/AElementaryN/AElementaryN/A
SecondaryN/ASecondaryN/ASecondaryN/A
Recipe Total Yield
Weight6 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000
Secondary000
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Tofu, Firm6 lb6 lb
Sauce, Teriyaki Glaze1 C, 4 Tbsp12 oz1 C, 4 Tbsp

Method

  1. Remove tofu from container.
  2. Cut each 1-pound block into 8 2-oz slices across the width, not lengthwise.
  3. Prep parchment-lined 2-inch hotel pans.
  4. In a separate 2-inch hotel pan, apply sauce evenly to all sides of each tofu piece, then place on parchment in cooking pan.
  5. Lay the pieces out on the bottom of a 2-inch hotel pan lined with parchment paper. (3x9=27/layer)
  6. Repeat with remaining tofu to create an additional layer.
  7. Only put 2 layers in each 2-inch hotel pan.
  8. Pour the remaining sauce over the top.
  9. Cover the pan with plastic or foil.
  10. Bake in a 350F oven until the internal temperature reaches 165 F. (May take at least 1.5 hours)
  11. Hold hot for service according to HACCP SOP.
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