RECIPE DETAILS
Item ID: FS052
Serving Description: 3 Ounces
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS052
Serving Description: 3 Ounces
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Cooked bell peppers yield 73%
1. Cut tofu block in half lengthwise and cut again the same way.
2. Dice green peppers into large dice.
3. Preheat oven to 350 degrees F.
Preparation
1. Mix olive-canola oil and sesame oil together.
2. Heat 1/2 of the oil in tilt and place tofu in it to make a crust on each side (3-5 minutes per side).
3. Remove and salt tofu.
4. Cut pieces in half and then into triangles to make 1oz pieces.
5. Heat second half of the oil and saute the peppers in hot tilt skillet for 2 minutes, remove and mix oil and peppers with chili sauce.
6. Portion 60 pieces of tofu per hotel pan.
7. Add 2 cups sauce and peppers to each pan.
8. Heat tofu at 350 degrees for about 20 minutes.
Serving
Serving = 3 - 1 oz pieces = 3 ounces total
Recommendation: Serve over rice
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 1 | Calories: 95.84 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 8.55% | |
| Red Orange: 0 | Grains: 0 | Sodium: 95.23 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.25 | |||
| Additional: 0 |
