RECIPE DETAILS
Item ID: 1953576
Serving Size: 1 Bowl
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Tofu
Allergens: Soy, Wheat
RECIPE DETAILS
Item ID: 1953576
Serving Size: 1 Bowl
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Tofu
Allergens: Soy, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Carrot: 76%
- Green Beans: 88%
Pre-Preparation
- Wash produce as needed.
- Cube tofu.
- Mince ginger and garlic.
- Slice carrots.
- Trim green beans.
- Preheat oven to 375°F.
Preparation
-
Prepare Tofu and Vegetables:
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 to a sauté pan or tilt skillet.
e. Sauté ginger, garlic, and carrots for 2 to 4 minutes until carrots start to soften.
f. Add the green beans and the cooked tofu.
g. Add honey and the remaining soy sauce. Toss to combine and cook 1 more minute. - Prepare the Rice:
a. Place brown 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 Suggested serving utensils: spoodles *Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option. Recipe Source: CIA Healthy Kids Collaborative We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ¼ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ¼ cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 1.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 467.53 kcal |
| Total Fat | 12.53 gm |
| Saturated Fat | 1.90* gm |
| Trans Fat | 0.00* gm |
| Sodium | 990.41 mg |
| Carbohydrates | 74.16 gm |
| Fiber | 5.19* gm |
| Sugars | 13.09* gm |
| Added Sugars | 7.78* gm |
