RECIPE DETAILS
Item ID: 1965558
Serving Size: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Tofu, Vegan
Allergens: Soy, Wheat, Sesame
RECIPE DETAILS
Item ID: 1965558
Serving Size: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Tofu, Vegan
Allergens: Soy, Wheat, Sesame
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Bell Pepper: 73%
- Celery: 83%
Pre-Preparation
- Wash produce as needed.
- Drain any liquid from tofu, then cut into 1-inch cubes.
- Cut off ends and remove skin from onions, then dice into small cubes.
- Remove stems and seeds from bell peppers, then slice into 1/4-inch strips.
- Slice celery stalks into 1/4-inch slices.
- Preheat oven to 350°F.
Preparation
- In a large bowl, combine the tofu, onions, bell peppers, and celery.
- In a separate bowl, mix oil, toasted sesame oil, garlic powder, ground ginger, and red chili flakes.
- Pour the seasoning oil over the tofu and vegetables; mix to coat evenly.
- Portion 10 cups of the tofu–vegetable mixture into each 2-inch hotel pan.
- Bake uncovered in 350°F oven for about 15 to 20 minutes or until tofu begins to crisp around the edges and the vegetables are tender.
- In a separate bowl, mix the Thai chili sauce and soy sauce.
- Remove pans from the oven and mix in 1 cup of the chili-soy sauce in each hotel pan.
- Return pans to the oven and bake uncovered for about 3-5 minutes or until the internal temperature of the tofu reaches 145°F.
- Hold hot until service at or above 140°F.
Serving
Serving size: 1 cup 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.
Recipe Source:
CIA Healthy Kids Collaborative
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ¼ cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ½ cups |
| Vegetables, Additional | ¼ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 150.16 kcal |
| Total Fat | 6.34 gm |
| Saturated Fat | 0.71* gm |
| Trans Fat | 0.00* gm |
| Sodium | 374.07 mg |
| Carbohydrates | 19.16 gm |
| Fiber | 4.12* gm |
| Sugars | 10.22* gm |
| Added Sugars | 1.52* gm |
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.
