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
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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.