FS057 - THAI TOFU CURRY 9-12

Hot
Recipe Source: INHVT
  • 100
  • 10
  • Serving Measure: OUNCES
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 10 oz weight or 1 cup volume
  • Nutrition Link: 80239
  • Food Category: Vegetarian
  • HACCP: VEGA
  • HACCP Process Category: SameDay

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: In Harvest Whole Grains, Rice and Legumes

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

  • Preparation Instructions:

    Cut tofu blocks into 40 bite size pieces. Toss tofu lightly in 1/3 of the oil and 1/2 of the salt, bake in 375 degree oven for about 15 minutes to slightly crisp up.
    Make broccoli florets, slice carrots into coins, chop garlic, ginger, and green onions, and cilantro. To make sauce: In tilt heat 1/3 of the oil, add garlic, ginger, and curry paste. Cook until aromatic (about 1 minute). Add milk, water, and lime juice. Remove and cool sauce. Toss broccoli and carrots in last 1/3 of the oil and second 1/2 of the salt and roast (about 10 minutes at 375 degrees) until you get color on them.
    Cook black pearl rice rice (subrecipe FS049).

    One hotel 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.
    28 servings per full pan.

  • Serving Instructions:

    Heat in 350 degree oven for about 30 minutes. Secondary serving = 10 oz weight or 1 cup volume served over black pearl rice.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.25 Meat/Meat Alternative: 2 Calories: 260.8
Dark Green: 0.125 Milk: 0 Sat. Fat: 36.43%
Red Orange: 0.125 Grains: 0 Sodium: 588.16
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
FS057 - THAI TOFU CURRY 9-12

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