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Honey Ginger Tofu w Green Bean

RECIPE DETAILS

Item ID: PT002

Batch Quantity: 8

Serving Size: 6

Serving Measure: 1 Cup

Serving Description: Ounce

Nutrition Link: 80589

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: TBD

RECIPE DETAILS

Item ID: PT002

Batch Quantity: 8

Serving Size: 6

Serving Measure: 1 Cup

Serving Description: Ounce

Nutrition Link: 80589

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: TBD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Carrots yield 83%

RICE INGREDIENTS
Rice, Brown
Water

Preparation

Preheat oven to 375 degrees

RICE PREPARATION
Place rice and water in bowl of rice cooker.
Stir well. Cover with lid.
Turn on rice cooker.

Do not lift lid until rice cooker indicates that the rice is ready. Alternatively, combine rice and water in hotel pans and cook in steamer until tender, 20-30 minutes.
Serving Weight 5oz

TOFU & GREEN BEAN PREPARATION
Toss cubed tofu with olive oil, soy sauce and salt.
Spread onto lined sheet pan.
Bake about 25 min or until tofu is slightly crispy.
While tofu is cooking mince garlic and ginger and slice carrots.
In sautee pan, add olive oil and heat.
Add carrots, garlic and ginger.
Sautee about 2-4 min until carrots start to soften, add green beans and cooked tofu.
Add honey and soy sauce, toss to combine all ingredients and cook 1 more min.

Serving

1 cup rice with 6oz (1 cup) 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 Meat/Meat Alternative: 0 Calories: 461.94
Dark Green: 0 Milk: 0 Sat. Fat: 4.69%
Red Orange: 0 Grains: 0 Sodium: 906.49
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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