Salad, Tofu and Brown Rice

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	4 oz	Elementary	8 Tbsp	Elementary	N/A
Secondary	4 oz	Secondary	8 Tbsp	Secondary	N/A

Recipe Total Yield
Volume	1 qt
Weight	2 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	0	1	0
Secondary	0	1	0

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Sauce, Soy Light		6 Tbsp, 1.5 tsp		6 Tbsp, 1.5 tsp
Ginger, Fresh	Minced	0.33 oz		2 tsp
Vegetable Oil		2 Tbsp		2 Tbsp
Red Pepper Flakes, Crushed	for marinade	0.02 oz		0.13 tsp
Honey		0.17 oz		1 tsp
Sesame Oil		0.75 tsp		0.75 tsp
Tofu, Firm		8 oz	8 oz
Rice, Brown Long Grain	cooked, cooled			1 C
Onion, Yellow	thinly sliced	9.68 oz		8 Tbsp
Red Pepper Flakes, Crushed		0.02 oz		0.13 tsp

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

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