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
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Broccoli: 81%
-
Carrots: 83%
Pre-Preparation
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Wash and dice carrots.
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Wash and chop broccoli into small spears.
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Cut tofu into 1 oz bite-size pieces.
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Wash and mince ginger and garlic.
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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
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Blanch carrots in boiling water for 2 minutes; shock in an ice bath.
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Blanch broccoli in boiling water for 1 minute; shock in an ice bath.
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Portion veggies into hotel pans (2.56 oz broccoli and 1.5 oz carrots per pan).
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Toss vegetables with 2 cups of sauce per pan.
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Place tofu on parchment-lined sheet pans.
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Bake tofu at 350°F for 15–20 minutes or until internal temperature reaches 140°F.
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Heat vegetables at 350°F for 10–15 minutes or until internal temperature reaches 165°F.
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Add 4 oz cooked tofu per hotel pan and mix with vegetables until evenly coated with sauce.
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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 |
