Thai Tofu Curry 9-12

Instructions

Pre-Preparation

Recipe Source: In Harvest – Whole Grains, Rice and Legumes

Carrots yield 83%
Broccoli yields 81%
Green onion yields 83%

1. Cut tofu blocks into 1oz. bite size pieces.
2. Wash and chop broccoli into florets.
3. Wash and slice carrots into coins.
4. Wash and mince garlic and ginger.
5. Wash and chop green onions and cilantro.
6. Preheat oven to 375 degrees F.

Preparation

1. Toss tofu lightly in 1/3 of the oil and 1/2 of the salt.
2. Bake tofu in 375 degree oven for about 15 minutes until slightly crisp.

3. Make the sauce:
a. In a tilt skillet, heat 1/3 of the oil, then add garlic, ginger, and curry paste.
b. Cook until aromatic (about 1 minute).
c. Add coconut milk, soy sauce, water, and lime juice.
d. Remove and cool sauce.

4. Add broccoli and carrots to lined sheet pans, then toss in last 1/3 of the oil and second 1/2 of the salt.
5. Roast for about 10 minutes at 375 degrees.
6. Combine all ingredients into hotel pans with the following amounts per pan: 1 lb. 7 oz broccoli, 1 lb. 12 oz carrots, 7 lb. 11 oz oz tofu, 2 qt + 1 cup sauce, 5 oz green onion, 1/2 bunch cilantro.
7. Heat at 350 degrees for about 30 minutes or until the internal temperature reaches 165 degrees F.
8. Cover and hold hot above 140 degrees F. until serice.

Serving

Serving = 1 Cup (10oz.)
Suggestion: Serve over brown rice or black pearl rice.