RECIPE DETAILS
Item ID: 1965558
Serving Size: 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 Size: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Tofu, Vegan
Allergens: Soy, Wheat, Sesame
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
- Onions, finely diced (raw): 88%
- Bell peppers (red and green), julienned (raw): 80%
- Celery, chopped: 83%
Pre-Preparation
- Wash produce as needed.
- Preheat oven to 350°F.
- Cube tofu into 1-inch cubes.
- Dice onions.
- Julienne green and red peppers.
- Chop celery.
Preparation
- In a large bowl, combine the tofu cubes, diced onion, bell peppers, and celery.
- In a separate container, mix olive oil, toasted sesame oil, garlic powder, ground ginger, and red chili flakes.
- Pour the seasoning oil over the tofu and vegetables; mix to coat evenly.
- Spray 2-inch hotel pans with pan release.
- Add 10 cups of the tofu–vegetable mixture to each prepared pan.
- Bake uncovered at 350°F for 15 to 20 minutes, until tofu begins to brown and vegetables are tender-crisp.
- Meanwhile, mix the sweet chili sauce and soy sauce in a bowl.
- Remove pans from the oven; for each pan, distribute 1 cup of the sauce evenly over the mixture.
- Stir to coat, then return to the oven and bake uncovered for about 3 minutes to help the sauce adhere.
- 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:
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 | ½ cups |
| Vegetables, Additional | ¼ 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 |
