RECIPE DETAILS
Item ID: FS057
Serving Description: 1 Cup (10oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS057
Serving Description: 1 Cup (10oz.)
Food Category: Vegetarian
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 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 375 degrees F.
Preparation
1. Toss tofu lightly in 1/3 of the oil and 1/2 of the salt.
2. Bake tofu in 375 degree oven for about 15 minutes until slightly crisp.
3. Make the 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, soy sauce, water, and lime juice.
d. Remove and cool sauce.
4. Add broccoli and carrots to lined sheet pans, then toss in last 1/3 of the oil and second 1/2 of the salt.
5. Roast for about 10 minutes at 375 degrees.
6. Combine all ingredients into hotel pans with the following amounts per pan: 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 Cup (10oz.)
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: 2 | Calories: 256.42 |
Dark Green: 0.125 | Milk: 0 | Sat. Fat: 36.09% | |
Red Orange: 0.125 | Grains: 0 | Sodium: 587.05 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |