Kashmiri Tofu Stirfry 9-12

Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Cooked vegetable yields:
Onion: 78%
Bell Peppers (red and green): 73%
Summer Squash (zucchini): 86%
Cauliflower: 61%
Carrots: 76%

a. Prep vegetables:
b. Mince garlic and ginger.
c. Julienne red and green peppers.
d. Finely dice onions.
e. Dice squash and carrots.
f. Cut cauliflower into florets.
g. Finely chop cilantro.

2. Cube tofu.
3. Preheat oven to 350 degrees F.

Preparation

1. Add rice and water to hotel pans (1 part rice : 1 part water) then stir in turmeric, cumin, cinnamon, and salt.
2. Bake rice in a preheated oven for 50 minutes or until tender and all liquid is absorbed. Internal temperature should be 140 or above.
Note: Rice can be made a day ahead.
3. Mix tofu cubes with thai chili sauce.
4. Place on sheetpans and roast until crispy, about 10-15 minutes at 350 degrees.
5. In a separate container, mix together the veggie base, water, and honey.
6. Heat the oil in tilt skillet.
7. Add in garlic, ginger, onions, and curry powder and saute for a minute.
8. Add in the rest of the vegetables and saute for a few more minutes, then add in water/veggie base mixture.
9. Turn off heat and add in the cooked rice and cranberries and mix well.
10. Put 7 lbs. of the rice mixture into each hotel pan and top with 3 lbs. 8 oz of tofu.
11. Heat in the oven at 350 degrees until internal temperature of 165 is reached.

Serving

Serving = 1 cup tofu mix with 1 cup of rice (12oz weight total)
Note: Each hotel pan will have 14 servings.