RECIPE DETAILS
Item ID: FS056
Serving Description: 1/2 Cup (6oz.)
Food Category: Entrees
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS056
Serving Description: 1/2 Cup (6oz.)
Food Category: Entrees
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
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.
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: 1.25 | Calories: 180.13 |
Dark Green: 0.125 | Milk: 0 | Sat. Fat: 35.99% | |
Red Orange: 0.125 | Grains: 0 | Sodium: 355.86 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |