RECIPE DETAILS
Item ID: MV432
Serving Description: 1 Bowl
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MV432
Serving Description: 1 Bowl
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Broccoli Yield 81%
Carrot Yield 83%
1. Dice carrots.
2. Chop broccoli into small spears.
3. Cut tofu into 1 oz. bite size pieces.
4. Mince ginger and garlic.
5. Make the teriyaki sauce:
a. Heat oil, then add ginger and garlic and saute quickly.
b. Add the soy sauce, brown sugar, vinegar, and water.
c. Simmer until slightly thickened.
d. Cool sauce.
6. Preheat oven to 350 degrees F.
Preparation
1. Blanch carrots and broccoli seperately and shock them in an ice bath.
2. Portion veggies into hotel pans - 2.56oz of broccoli and 1.5oz of carrots per hotel pan.
3. Toss with sauce - 2 cups per pan.
4. Place tofu onto parchment lined sheet pans.
5. Bake tofu separately at 350 degrees for 15-20 minutes or until internal temperature reaches 140 degrees F.
6. Heat vegetables at 350 degrees for 10-15 minutes or until internal temperature reaches 165 degrees.
7. Add 4 ounces of cooked tofu per hotel pan and mix with the vegetables until all ingredients are well combined with sauce.
Serving
Serving = 4 ounces of tofu/vegetable mixture
Recommendation: Serve over brown rice.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.625 | Meat/Meat Alternative: 1.75 | Calories: 148.37 |
| Dark Green: 0.375 | Milk: 0 | Sat. Fat: 6.66% | |
| Red Orange: 0.25 | Grains: 0 | Sodium: 430.39 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
