RECIPE DETAILS
Item ID: 2030131
Serving Description: 2.5 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Pasta, Noodles, Tofu, Vegan, Vegetarian
Allergens: Soy, Wheat, Sesame
RECIPE DETAILS
Item ID: 2030131
Serving Description: 2.5 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Pasta, Noodles, Tofu, Vegan, Vegetarian
Allergens: Soy, Wheat, Sesame
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
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Onion: 78%
-
Shredded Green Cabbage: 87%
-
Shredded Carrots: 83%
Pre-Preparation
- Wash produce as needed.
-
Prepare Soy Marinated Tofu:
a. Preheat oven to 375°F.
b. Line sheet pans with parchment paper and spray lightly with vegetable oil spray.
c. Dice the tofu, then combine with soy sauce, olive oil, and sesame oil. Mix until all pieces are coated.
d. Transfer diced tofu to the prepared sheet pans.
e. Bake at 375°F for about 15 minutes or until tofu is caramelized.
f. Set aside and hot hold at 140°F or above. -
Cook whole wheat spaghetti in boiling water according to the instructions on the package.
-
Slice onion.
-
Shred cabbage.
-
Shred carrot.
-
Preheat oven to 350°F.
Preparation
-
Place 5 pounds of spaghetti in each hotel pan.
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In a separate bowl or pan, combine all shredded vegetables together.
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Pour teriyaki sauce into a liquid measuring container. Whisk in sesame oil and sriracha.
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Place 4 ½ cups of combined vegetables plus 2 tablespoons of sauce mixture in each pan.
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Cover and bake in the preheated 350°F oven for 30–40 minutes. (Cook to a minimum internal temperature of 165°F.)
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Remove from the oven. Stir to distribute sauce and vegetables into the noodles.
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Cover and hold hot above 140°F until service.
Serving:
Serving Size: 1 ½ cups lo mein topped with 1 cup of the seasoned tofu
Suggested Serving Utensil: Spoodle
Recipe Source: CIA Healthy Kids Collaborative
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.125 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 1.5 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 512.04 kcal |
| Total Fat | 31.81 gm |
| Saturated Fat | 2.27* gm |
| Trans Fat | 0.00* gm |
| Sodium | 1,197.09 mg |
| Carbohydrates | 39.06 gm |
| Fiber | 3.20* gm |
| Sugars | 14.30* gm |
| Added Sugars | 0.48* gm |
