RECIPE DETAILS
Item ID: 1965558
Serving Description: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Tofu, Vegan
Allergens: Soy, Wheat, Sesame
RECIPE DETAILS
Item ID: 1965558
Serving Description: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Tofu, Vegan
Allergens: Soy, Wheat, Sesame
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Onions, finely diced (raw): 88%
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Bell peppers (red and green), julienned (raw): 80%
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Celery, chopped: 83%
Pre-Preparation
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Wash produce as needed.
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Preheat oven to 350°F.
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Cube tofu into 1-inch cubes.
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Dice onions.
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Julienne green and red peppers.
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Chop celery.
Preparation
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In a large bowl, combine the tofu cubes, diced onion, bell peppers, and celery.
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In a separate container, mix olive oil, toasted sesame oil, garlic powder, ground ginger, and red chili flakes.
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Pour the seasoning oil over the tofu and vegetables; mix to coat evenly.
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Spray 2-inch hotel pans with pan release.
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Add 10 cups of the tofu–vegetable mixture to each prepared pan.
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Bake uncovered at 350°F for 15 to 20 minutes, until tofu begins to brown and vegetables are tender-crisp.
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Meanwhile, mix the sweet chili sauce and soy sauce in a bowl.
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Remove pans from the oven; for each pan, distribute 1 cup of the sauce evenly over the mixture.
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Stir to coat, then return to the oven and bake uncovered for about 3 minutes to help the sauce adhere.
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Hold hot until service at 140°F or higher.
Serving
Serving size: 1 cup tofu/vegetable mixture
Serving suggestion: Serve over rice
*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.
Recipe Source
Sourced via partnership with the CIA Healthy Kids Collaborative
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.25 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0.5 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 | 150.16 kcal |
| Total Fat | 6.34 gm |
| Saturated Fat | 0.71* gm |
| Trans Fat | 0.00* gm |
| Sodium | 374.07 mg |
| Carbohydrates | 19.16 gm |
| Fiber | 4.12* gm |
| Sugars | 10.22* gm |
| Added Sugars | 1.52* gm |
