RECIPE DETAILS
Item ID: 1984502
Serving Size: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: Soy, Wheat, Sesame
RECIPE DETAILS
Item ID: 1984502
Serving Size: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: Soy, Wheat, Sesame
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Broccoli: 81%
- Carrots: 83%
Pre-Preparation
- Wash and dice carrots.
- Wash and chop broccoli into small spears.
- Cut tofu into 1 oz bite-size pieces.
- Wash and mince ginger and garlic.
- Make the teriyaki sauce:
a. Heat oil, then add ginger and garlic and sauté quickly.
b. Add soy sauce, brown sugar, vinegar, and water.
c. Simmer until slightly thickened.
d. Cool the sauce. - Preheat oven to 350°F.
Preparation
- Blanch carrots in boiling water for 2 minutes; shock in an ice bath.
- Blanch broccoli in boiling water for 1 minute; shock in an ice bath.
- Portion veggies into hotel pans (2.56 oz broccoli and 1.5 oz carrots per pan).
- Toss vegetables with 2 cups of sauce per pan.
- Place tofu on parchment-lined sheet pans.
- Bake tofu at 350°F for 15–20 minutes or until internal temperature reaches 140°F.
- Heat vegetables at 350°F for 10–15 minutes or until internal temperature reaches 165°F.
- Add 4 oz cooked tofu per hotel pan and mix with vegetables until evenly coated with sauce.
- Hold hot above 140°F until service.
Serving
Serving size: 4 oz tofu/vegetable mixture
Serving suggestion: Serve over brown rice.
*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ⅜ cups |
| Vegetables, Red/Orange | ¼ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 147.41 kcal |
| Total Fat | 3.97 gm |
| Saturated Fat | 0.56* gm |
| Trans Fat | 0.00* gm |
| Sodium | 481.39 mg |
| Carbohydrates | 17.45 gm |
| Fiber | 3.54* gm |
| Sugars | 9.15* gm |
| Added Sugars | 3.87* gm |
