RECIPE DETAILS
Item ID: 1965434
Serving Size: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Gluten Free
Allergens: Soy
RECIPE DETAILS
Item ID: 1965434
Serving Size: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Gluten Free
Allergens: Soy
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
- Ginger, peeled and minced: 75%
- Bell peppers (green and red), julienned: 80%
- Onions, finely diced (raw): 88%
- Carrots, diced: 83%
- Yellow squash, diced: 94%
- Cauliflower, cut into florets: 60%
- Cilantro, finely chopped: 84%
Pre-Preparation
- Wash all produce thoroughly under running water.
- Prep vegetables:
a. Mince garlic and ginger.
b. Julienne green and red peppers.
c. Finely dice onions.
d. Dice carrots and yellow squash.
e. Cut cauliflower into florets.
f. Finely chop cilantro. - Cube tofu.
- Preheat oven to 350°F for rice. (Preheat to 375°F before roasting tofu.)
Preparation
- Add rice and water to hotel pans (1 part rice to 1 part water), then stir in turmeric, cumin, cinnamon, and salt.
- Bake rice in the preheated oven for about 50 minutes, or until tender and all liquid is absorbed. Internal temperature should be 140°F or higher.
Note: Rice can be made a day ahead. - Mix tofu cubes with Thai chili sauce.
- Place tofu on sheet pans and roast at 350°F for 10 to 15 minutes, until lightly crispy.
- In a separate container, mix the vegetable base, water, and honey.
- Heat oil in a tilt skillet.
- Add garlic, ginger, onions, and curry powder; sauté for about 1 minute until fragrant.
- Add the remaining vegetables and sauté for a few more minutes, then add the vegetable base mixture and toss to heat through.
- Turn off the heat; add the cooked rice and dried cranberries and mix well.
- Put 7 lb of the rice mixture into each hotel pan and top with 3 lb 8 oz of tofu.
- Heat in the oven at 350°F until the internal temperature reaches 165°F.
- Hold hot until service at 140°F or higher.
Serving
Serving = 1 bowl (12 oz)
Bowl Assembly:
- 1 cup rice
- Top rice with 1 cup of tofu mixture
Note: Each hotel pan will have 14 servings
Recipe Source
Boulder Valley School District Food Services
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 | ⅜ cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 510.72 kcal |
| Total Fat | 8.44 gm |
| Saturated Fat | 1.18 gm |
| Trans Fat | 0.00* gm |
| Sodium | 1,289.39 mg |
| Carbohydrates | 93.01 gm |
| Fiber | 6.86 gm |
| Sugars | 32.85* gm |
| Added Sugars | 24.19* gm |
