Recipe Source: BVSD
  • 100
  • 6
  • Serving Measure: OZ
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 serving = 6 ounces
  • Nutrition Link: 80223
  • Food Category: Vegetarian
  • HACCP Process Category: SameDay


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

    Cooked bell peppers yield 73%

  • Preparation Instructions:

    Cut tofu blocks in half lengthwise and cut again the same way. Mix canola oil and sesame oil together. Heat 1/2 of the oil in tilt and place tofu in it to make a crust on each side (3-5 minutes per side). Remove and salt tofu. Cut pieces in half and then into triangles to make 1 oz pieces.
    Dice green peppers with large dice. Heat second half of oil the oil and saute in hot tilt skillet for 2 minutes, remove and mix with chili sauce.

    Portion tofu into hotel pans (60 pieces) 10 servings per pan. Add 2 cups sauce and peppers.
    Cool according to HACCP if preparing for cook/chill/ship.

  • Serving Instructions:

    Heat tofu in 350 degree oven for about 20 minutes. 6 (1 oz pieces) per serving. Serve with black pearl rice (FS049).

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.5 Meat/Meat Alternative: 2 Calories: 195.06
Dark Green: 0 Milk: 0 Sat. Fat: 8.94%
Red Orange: 0 Grains: 0 Sodium: 190.24
Legumes: 0
Starchy: 0
Other: 0.5
Additional: 0

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