Thai Tofu Curry (9-12)

Instructions

Yields

• Carrots: 83%

• Broccoli: 81%

• Green onions: 83%

Pre-Preparation

1. Cut tofu blocks into 1-oz bite-size pieces.

2. Wash and chop broccoli into florets.

3. Wash and slice carrots into coins.

4. Wash and mince garlic and ginger.

5. Wash and chop green onions and cilantro.

6. Preheat oven to 375°F.

Preparation

1. Toss tofu lightly in 1/3 of the oil and 1/2 of the salt.

2. Bake tofu in a 375°F oven for about 15 minutes, until slightly crisp.

3. Make the sauce:
   a. In a tilt skillet, heat 1/3 of the oil, then add garlic, ginger, and curry paste.
   b. Cook until aromatic (about 1 minute).
   c. Add coconut milk, soy sauce, water, and lime juice.
   d. Remove and cool the sauce.

4. Add broccoli and carrots to lined sheet pans, then toss with the last 1/3 of the oil and the remaining 1/2 of the salt.

5. Roast vegetables for about 10 minutes at 375°F.

6. Combine all ingredients into hotel pans with the following amounts per pan: 

   • 1 lb 7 oz broccoli

   • 1 lb 12 oz carrots

   • 7 lb 11 oz tofu

   • 2 qt + 1 cup sauce

   • 5 oz green onion

   • 1/2 bunch cilantro.

7. Heat at 350°F for about 30 minutes, or until the internal temperature reaches 165°F.

8. Cover and hold hot above 140°F until service.

Serving

Serving size: 1 cup (10 oz)

Serving suggestion: Serve over brown rice or black pearl rice.

*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.

Recipe Source

In Harvest – Whole Grains, Rice and Legumes