HK2244 - Kung Pao Stir Fry

Hot
Recipe Source: COOKB
  • 108
  • 1
  • Serving Measure: cup
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 cup
  • Nutrition Link: 80484
  • Food Category: Vegetarian
  • HACCP: VEGET
  • 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:

    Sourced via partnership with the CIA Healthy Kids Collaborative

  • Preparation Instructions:

    1) Preheat oven to 350 degrees F.
    2) Combine the diced tofu, onion, bell peppers and celery.
    3) Mix together the vegetable oil, toasted sesame oil, garlic powder, ground ginger, and red chili flakes. Pour over the tofu and vegetables and mix to coat.
    4) Spray 2-inch hotel pans with pan release spray. Pour 10 cups tofu and vegetable mixture into prepared pans.
    5) Bake, uncovered, in the preheated 350 degree F. oven for about 15-20 minutes, or until tofu begins to brown and vegetables are tender-crisp.
    6) Mix together the sweet chili sauce and soy sauce.
    7) Remove tofu and vegetables from oven. For each pan, distribute 1 cup sauce evenly over each pan. Stir to coat vegetables and tofu.
    8) Place back into oven and bake, uncovered, for an additional 3 minutes to help sauce adhere.

  • Serving Instructions:

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 1 Meat/Meat Alternative: 1 Calories: 229.87
Dark Green: 0 Milk: 0 Sat. Fat: 7.97%
Red Orange: 0 Grains: 0 Sodium: 313.03
Legumes: 0
Starchy: 0
Other: 1
Additional: 0

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