Thai Tofu Curry PK-8

Instructions

Pre-Preparation

Recipe Source: In Harvest – Whole Grains, Rice and Legumes

Carrots yield 83%
Broccoli yields 81%
Green onion yields 83%

1. Cut tofu blocks into 1oz. bite size pieces.
2. Chop broccoli into florets.
3. Slice carrots into coins.
4. Mince garlic and ginger.
5. Chop green onions and cilantro.
6. Preheat oven to 350 degrees F.

Preparation

1. Toss tofu lightly in 1/3 of the oil and 1/2 of the salt
2. Place onto lined sheets pans and bake in 375 degree oven for about 15 minutes until slightly crispy.

3. Make sauce:
a. In a tilt skillet, heat 1/3 of the oil, then add garlic, ginger, and curry paste.
b. Cook until aromatic (about 1 minute).
c. Add coconut milk, water, and lime juice.
d. Remove and cool sauce.

4. Toss broccoli and carrots in last 1/3 of the oil and second 1/2 of salt.
5. Spread broccoli and carrots on lined sheet pans roast for about 10 minutes at 375 degrees.
6. Place all ingredients into hotel pans in the following amounts: 1 lb. 7 oz broccoli, 1 lb. 12 oz carrots, 7 lb. 11 oz oz tofu, 2 qt + 1 cup sauce, 5 oz green onion, 1/2 bunch cilantro.
7. Heat at 350 degrees for about 30 minutes.

Serving

Serving = 1/2 Cup (6oz.)
Suggestion: Serve over brown rice or black pearl rice.