RECIPE DETAILS
Item ID: 1985047
Serving Size: 1 Cup (10 oz)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 9-12, Vegetarian, Tofu
Allergens: Soy, Wheat, Coconut
RECIPE DETAILS
Item ID: 1985047
Serving Size: 1 Cup (10 oz)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 9-12, Vegetarian, Tofu
Allergens: Soy, Wheat, Coconut
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Carrots: 83%
- Broccoli: 81%
- Green onions: 83%
Pre-Preparation
- Cut tofu blocks into 1-oz bite-size pieces.
- Wash and chop broccoli into florets.
- Wash and slice carrots into coins.
- Wash and mince garlic and ginger.
- Wash and chop green onions and cilantro.
- Preheat oven to 375°F.
Preparation
- Toss tofu lightly in 1/3 of the oil and 1/2 of the salt.
- Bake tofu in a 375°F oven for about 15 minutes, until slightly crisp.
-
Make the sauce:
- In a tilt skillet, heat 1/3 of the oil, then add garlic, ginger, and curry paste.
- Cook until aromatic (about 1 minute).
- Add coconut milk, soy sauce, water, and lime juice.
- Remove and cool the sauce.
- Add broccoli and carrots to lined sheet pans, then toss with the last 1/3 of the oil and the remaining 1/2 of the salt.
- Roast vegetables for about 10 minutes at 375°F.
- 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 tofu
- 2 qt + 1 cup sauce
- 5 oz green onion
- 1/2 bunch cilantro.
-
- Heat at 350°F for about 30 minutes, or until the internal temperature reaches 165°F.
- Cover and hold hot above 140°F until service.
Serving
Serving size: 1 cup (10 oz)
Serving suggestion: Serve over brown rice or black pearl rice.
*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.
Recipe Source
In Harvest – Whole Grains, Rice and Legumes We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ⅛ cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 269.18 kcal |
| Total Fat | 20.41 gm |
| Saturated Fat | 12.35* gm |
| Trans Fat | 0.00* gm |
| Sodium | 448.84 mg |
| Carbohydrates | 12.85 gm |
| Fiber | 2.35* gm |
| Sugars | 4.52* gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
