RECIPE DETAILS
Item ID: FS053
Serving Description: 6 Ounces
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS053
Serving Description: 6 Ounces
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Cooked bell peppers yield 73%
1. Cut tofu blocks in half lengthwise and cut again the same way.
2. Dice green peppers into large dice.
3. Preheat oven to 350 degrees F.
Preparation
1. Mix olive-canola oil and sesame oil together.
2. Heat 1/2 of the oil in a tilt skillet and place tofu in it to make a crust on each side (3-5 minutes per side).
3. Remove and salt tofu.
4. Cut pieces in half and then into triangles to make 1oz pieces.
5. Heat second half of the oil and saute peppers in hot tilt skillet for 2 minutes, remove and mix the oil and peppers with chili sauce.
6. Portion 60 pieces of tofu per hotel pan.
7. Add 2 cups of sauce and peppers per hotel pan.
8. Heat tofu at 350 degrees for about 20 minutes.
Serving
Serving = 6 - 1oz pieces = 6 ounces total per serving
Suggestion: Serve over rice
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 2 | Calories: 194.79 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 9.5% | |
Red Orange: 0 | Grains: 0 | Sodium: 190.3 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0.5 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.