Yields
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Carrots, sliced: 83%
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Green beans, fresh, trimmed, cooked: 86%
Pre-Preparation
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Wash produce as needed.
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Cube tofu.
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Mince garlic and ginger.
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Slice carrots.
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Trim green beans.
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Preheat oven to 375°F.
Preparation
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Prepare tofu and green beans:
a. Toss cubed tofu with half of the olive oil amount, half of the soy sauce amount, salt, and pepper.
b. Spread onto lined sheet pans.
c. Bake at 375°F for about 25 minutes, until tofu is lightly crispy.
d. While tofu bakes, add the remaining oil, minced garlic and ginger, and sliced carrots to a sauté pan.
e. Sauté 2 to 4 minutes until carrots start to soften, then add the green beans and the cooked tofu.
f. Add honey and the remaining soy sauce; toss to combine and cook 1 more minute. -
Prepare the rice:
a. Place rice and water in the bowl of a rice cooker.
b. Stir, cover, and start the cooker.
c. Do not lift the lid until the cooker indicates the rice is ready.
Note: Alternatively, combine rice and water in hotel pans and cook in a steamer until tender, about 20 to 30 minutes. -
Hold hot until service at 140°F or higher.
Serving
Serving size:1 bowl = 1 cup of rice with 1 cup (6 oz) of tofu and green bean mixture
Recipe Source: CIA Healthy Kids Collaborative
