RECIPE DETAILS
Item ID: HK2244
Serving Description: 1 Cup
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: HK2244
Serving Description: 1 Cup
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Sourced via partnership with the CIA Healthy Kids Collaborative
1. Preheat oven to 350 degrees F.
2. Cube tofu.
3. Dice onions.
4. Julienne green and red peppers.
5. Chop celery.
Preparation
1. Combine the diced tofu, onion, bell peppers, and celery.
2. In a separate bowl/container, mix together the olive oil oil, toasted sesame oil, garlic powder, ground ginger, and red chili flakes.
3. Pour the sauce over the tofu and vegetables and mix to coat.
4. Spray 2-inch hotel pans with pan release spray.
5. Pour 10 cups tofu and vegetable mixture into each prepared pan.
6. Bake, uncovered, in 350 degree F. oven for about 15-20 minutes, or until tofu begins to brown and vegetables are tender-crisp.
7. While cooking, mix together the sweet chili sauce and soy sauce in a bowl/container.
8. Remove tofu and vegetables from oven.
9. For each pan, distribute 1 cup sauce evenly over each pan.
10. Stir to coat vegetables and tofu.
11. Place back into oven and bake, uncovered, for an additional 3 minutes to help sauce adhere.
Serving
Serving = 1 Cup of tofu/vegetable mixture
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: 1 | Meat/Meat Alternative: 2 | Calories: 221.69 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 7.11% | |
| Red Orange: 0.25 | Grains: 0 | Sodium: 311.71 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.5 | |||
| Additional: 0.25 |
