Yields
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Cooked bell peppers: 73%
Pre-Preparation
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Wash green peppers thoroughly.
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Cut tofu blocks in half lengthwise, then cut in half again lengthwise (quarters).
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Dice green peppers into large dice.
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Preheat oven to 350°F.
Preparation
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Mix olive–canola oil and sesame oil together.
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Heat half of the oil in a tilt skillet; sear tofu 3–5 minutes per side until a crust forms.
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Remove tofu and salt lightly.
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Cut pieces in half, then into triangles to make 1 oz pieces.
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Heat the remaining oil; sauté peppers in the tilt skillet for 2 minutes. Remove and toss peppers with chili sauce.
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Portion 60 tofu pieces per hotel pan.
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Add 2 cups of sauce and the peppers to each pan; toss to coat.
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Bake at 350°F for about 20 minutes, until heated through and the sauce adheres.
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Hold hot until service at 140°F or higher.
Serving
Serving = 6 pieces (1 oz each; 6 oz total)
Suggestion: Serve over rice
Recipe Source
Boulder Valley School District Food Services
