RECIPE DETAILS
Item ID: 1984502
Serving Description: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: Soy, Wheat, Sesame
RECIPE DETAILS
Item ID: 1984502
Serving Description: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: Soy, Wheat, Sesame
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Broccoli: 81%
-
Carrots: 83%
Pre-Preparation
-
Wash and dice carrots.
-
Wash and chop broccoli into small spears.
-
Cut tofu into 1 oz bite-size pieces.
-
Wash and mince ginger and garlic.
-
Make the teriyaki sauce:
a. Heat oil, then add ginger and garlic and sauté quickly.
b. Add soy sauce, brown sugar, vinegar, and water.
c. Simmer until slightly thickened.
d. Cool the sauce. -
Preheat oven to 350°F.
Preparation
-
Blanch carrots in boiling water for 2 minutes; shock in an ice bath.
-
Blanch broccoli in boiling water for 1 minute; shock in an ice bath.
-
Portion veggies into hotel pans (2.56 oz broccoli and 1.5 oz carrots per pan).
-
Toss vegetables with 2 cups of sauce per pan.
-
Place tofu on parchment-lined sheet pans.
-
Bake tofu at 350°F for 15–20 minutes or until internal temperature reaches 140°F.
-
Heat vegetables at 350°F for 10–15 minutes or until internal temperature reaches 165°F.
-
Add 4 oz cooked tofu per hotel pan and mix with vegetables until evenly coated with sauce.
-
Hold hot above 140°F until service.
Serving
Serving size: 4 oz tofu/vegetable mixture
Serving suggestion: Serve over brown rice.
*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0.375 cups |
| Vegetables, Red/Orange | 0.25 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 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 | 147.41 kcal |
| Total Fat | 3.97 gm |
| Saturated Fat | 0.56* gm |
| Trans Fat | 0.00* gm |
| Sodium | 481.39 mg |
| Carbohydrates | 17.45 gm |
| Fiber | 3.54* gm |
| Sugars | 9.15* gm |
| Added Sugars | 3.87* gm |
