RECIPE DETAILS
Item ID: PT002
Serving Description: 1 Bowl
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: PT002
Serving Description: 1 Bowl
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Carrots yield 83%
1. Cube tofu.
2. Mince garlic and ginger.
3. Slice carrots.
4. Preheat oven to 375 degrees.
Preparation
1. Prepare the rice:
a. Place rice and water in bowl of rice cooker.
b. Stir well. Cover with lid.
c. Turn on rice cooker.
d. Do not lift lid until rice cooker indicates that the rice is ready.
Note: Alternatively, combine rice and water in hotel pans and cook in steamer until tender, about 20-30 minutes.
2. Prepare tofu and green beans:
a. Toss cubed tofu with half of the olive oil amount, half of the soy sauce amount, salt, and pepper.
b. Spread onto lined sheet pans.
c. Bake at 375 degrees for about 25 min or until tofu is slightly crispy.
d. While tofu is cooking, add the other half of the oil amount, minced garlic and ginger, and sliced carrots to a saute pan.
e. Saute about 2-4 min until carrots start to soften then add the green beans and cooked tofu.
f. Add honey and other half of the soy sauce amount, toss to combine all ingredients and cook 1 more min.
Serving
Serving = 1 Bowl = 1 cup rice with 1 cup (6oz.) of Tofu and Green Bean Mixture
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: 0.75 | Calories: 481.6 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 4.56% | |
Red Orange: 0.125 | Grains: 2 | Sodium: 907.02 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0.25 | |||
Additional: 0.125 |
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.