Kashmiri Tofu Stir Fry (9-12)

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

1. Wash all produce thoroughly under running water.

2. 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.

3. Cube tofu.

4. Preheat oven to 350°F for rice. (Preheat to 375°F before roasting tofu.)

Preparation

1. Add rice and water to hotel pans (1 part rice to 1 part water), then stir in turmeric, cumin, cinnamon, and salt.

2. 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.

3. Mix tofu cubes with Thai chili sauce.

4. Place tofu on sheet pans and roast at 350°F for 10 to 15 minutes, until lightly crispy.

5. In a separate container, mix the vegetable base, water, and honey.

6. Heat oil in a tilt skillet.

7. Add garlic, ginger, onions, and curry powder; sauté for about 1 minute until fragrant.

8. Add the remaining vegetables and sauté for a few more minutes, then add the vegetable base mixture and toss to heat through.

9. Turn off the heat; add the cooked rice and dried cranberries and mix well.

10. Put 7 lb of the rice mixture into each hotel pan and top with 3 lb 8 oz of tofu.

11. Heat in the oven at 350°F until the internal temperature reaches 165°F.

12. 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