Chinese-Style Vegetables With Tofu USDA Recipe for Child Care Centers
Age Group: Ages 6-18
Serving Size: 25-50
Chinese-Style Vegetables With Tofu is a variety of fresh vegetables and tofu combined with a stir-fry sauce.CACFP CREDITING INFORMATION3⁄4 cup (6 fl oz spoodle) provides 1 oz equivalent meat alternate and 1⁄2 cup vegetable.
Ingredients
25 Servings
Weight
- - - Canola oil
- 1 lb *Broccoli crowns, fresh, cut into small pieces
- 8 oz *Yellow squash, fresh, diced
- 1 lb *Red bell peppers, fresh, julienne slices
- 1 lb 4 oz *Carrots, fresh, sliced
- 3 lb 8 oz Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 3 lb ½ oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 1 Tbsp Canola oil
- 1 qt 3 cups 2 Tbsp *Broccoli crowns, fresh, cut into small pieces
- 1½ cups 1½ tsp *Yellow squash, fresh, diced
- 3 cups *Red bell peppers, fresh, julienne slices
- 1 qt 2 cups 2 tsp *Carrots, fresh, sliced
- 1 qt 2½ cups Tofu
- ¼ cup Water
- ½ cup Soy sauce, low-sodium
- 1 tsp Garlic powder
- ¼ tsp Black or white pepper, ground
- 2 Tbsp 2 tsp Ginger, fresh, minced
- 1 tsp Asian five-spice powder
- 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
50 Servings
Weight
- - - Canola oil
- 2 lb *Broccoli crowns, fresh, cut into small pieces
- 1 lb *Yellow squash, fresh, diced
- 2 lb *Red bell peppers, fresh, julienne slices
- 2 lb 8 oz *Carrots, fresh, sliced
- 7 lb Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 2 Tbsp Canola oil
- 3 qt 2¼ cups *Broccoli crowns, fresh, cut into small pieces
- 3 cups 1 Tbsp *Yellow squash, fresh, diced
- 1 qt 2 cups *Red bell peppers, fresh, julienne slices
- 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 3 qt 1 cup Tofu
- ½ cup Water
- 1 cup Soy sauce, low-sodium
- 2 tsp Garlic powder
- ½ tsp Black or white pepper, ground
- ¼ cup 1 Tbsp 1 tsp Ginger, fresh, minced
- 2 tsp Asian five-spice powder
- 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Quantity
25 Servings
Weight
- - - Canola oil
- 1 lb *Broccoli crowns, fresh, cut into small pieces
- 8 oz *Yellow squash, fresh, diced
- 1 lb *Red bell peppers, fresh, julienne slices
- 1 lb 4 oz *Carrots, fresh, sliced
- 3 lb 8 oz Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 3 lb ½ oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 1 Tbsp Canola oil
- 1 qt 3 cups 2 Tbsp *Broccoli crowns, fresh, cut into small pieces
- 1½ cups 1½ tsp *Yellow squash, fresh, diced
- 3 cups *Red bell peppers, fresh, julienne slices
- 1 qt 2 cups 2 tsp *Carrots, fresh, sliced
- 1 qt 2½ cups Tofu
- ¼ cup Water
- ½ cup Soy sauce, low-sodium
- 1 tsp Garlic powder
- ¼ tsp Black or white pepper, ground
- 2 Tbsp 2 tsp Ginger, fresh, minced
- 1 tsp Asian five-spice powder
- 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
50 Servings
Weight
- - - Canola oil
- 2 lb *Broccoli crowns, fresh, cut into small pieces
- 1 lb *Yellow squash, fresh, diced
- 2 lb *Red bell peppers, fresh, julienne slices
- 2 lb 8 oz *Carrots, fresh, sliced
- 7 lb Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 2 Tbsp Canola oil
- 3 qt 2¼ cups *Broccoli crowns, fresh, cut into small pieces
- 3 cups 1 Tbsp *Yellow squash, fresh, diced
- 1 qt 2 cups *Red bell peppers, fresh, julienne slices
- 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 3 qt 1 cup Tofu
- ½ cup Water
- 1 cup Soy sauce, low-sodium
- 2 tsp Garlic powder
- ½ tsp Black or white pepper, ground
- ¼ cup 1 Tbsp 1 tsp Ginger, fresh, minced
- 2 tsp Asian five-spice powder
- 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Ingredients
25 Servings
Weight
- - - Canola oil
- 1 lb *Broccoli crowns, fresh, cut into small pieces
- 8 oz *Yellow squash, fresh, diced
- 1 lb *Red bell peppers, fresh, julienne slices
- 1 lb 4 oz *Carrots, fresh, sliced
- 3 lb 8 oz Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 3 lb ½ oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 1 Tbsp Canola oil
- 1 qt 3 cups 2 Tbsp *Broccoli crowns, fresh, cut into small pieces
- 1½ cups 1½ tsp *Yellow squash, fresh, diced
- 3 cups *Red bell peppers, fresh, julienne slices
- 1 qt 2 cups 2 tsp *Carrots, fresh, sliced
- 1 qt 2½ cups Tofu
- ¼ cup Water
- ½ cup Soy sauce, low-sodium
- 1 tsp Garlic powder
- ¼ tsp Black or white pepper, ground
- 2 Tbsp 2 tsp Ginger, fresh, minced
- 1 tsp Asian five-spice powder
- 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
50 Servings
Weight
- - - Canola oil
- 2 lb *Broccoli crowns, fresh, cut into small pieces
- 1 lb *Yellow squash, fresh, diced
- 2 lb *Red bell peppers, fresh, julienne slices
- 2 lb 8 oz *Carrots, fresh, sliced
- 7 lb Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 2 Tbsp Canola oil
- 3 qt 2¼ cups *Broccoli crowns, fresh, cut into small pieces
- 3 cups 1 Tbsp *Yellow squash, fresh, diced
- 1 qt 2 cups *Red bell peppers, fresh, julienne slices
- 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 3 qt 1 cup Tofu
- ½ cup Water
- 1 cup Soy sauce, low-sodium
- 2 tsp Garlic powder
- ½ tsp Black or white pepper, ground
- ¼ cup 1 Tbsp 1 tsp Ginger, fresh, minced
- 2 tsp Asian five-spice powder
- 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Quantity
25 Servings
Weight
- - - Canola oil
- 1 lb *Broccoli crowns, fresh, cut into small pieces
- 8 oz *Yellow squash, fresh, diced
- 1 lb *Red bell peppers, fresh, julienne slices
- 1 lb 4 oz *Carrots, fresh, sliced
- 3 lb 8 oz Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 3 lb ½ oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 1 Tbsp Canola oil
- 1 qt 3 cups 2 Tbsp *Broccoli crowns, fresh, cut into small pieces
- 1½ cups 1½ tsp *Yellow squash, fresh, diced
- 3 cups *Red bell peppers, fresh, julienne slices
- 1 qt 2 cups 2 tsp *Carrots, fresh, sliced
- 1 qt 2½ cups Tofu
- ¼ cup Water
- ½ cup Soy sauce, low-sodium
- 1 tsp Garlic powder
- ¼ tsp Black or white pepper, ground
- 2 Tbsp 2 tsp Ginger, fresh, minced
- 1 tsp Asian five-spice powder
- 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
50 Servings
Weight
- - - Canola oil
- 2 lb *Broccoli crowns, fresh, cut into small pieces
- 1 lb *Yellow squash, fresh, diced
- 2 lb *Red bell peppers, fresh, julienne slices
- 2 lb 8 oz *Carrots, fresh, sliced
- 7 lb Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 2 Tbsp Canola oil
- 3 qt 2¼ cups *Broccoli crowns, fresh, cut into small pieces
- 3 cups 1 Tbsp *Yellow squash, fresh, diced
- 1 qt 2 cups *Red bell peppers, fresh, julienne slices
- 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 3 qt 1 cup Tofu
- ½ cup Water
- 1 cup Soy sauce, low-sodium
- 2 tsp Garlic powder
- ½ tsp Black or white pepper, ground
- ¼ cup 1 Tbsp 1 tsp Ginger, fresh, minced
- 2 tsp Asian five-spice powder
- 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Canola oil
- 1 lb *Broccoli crowns, fresh, cut into small pieces
- 8 oz *Yellow squash, fresh, diced
- 1 lb *Red bell peppers, fresh, julienne slices
- 1 lb 4 oz *Carrots, fresh, sliced
- 3 lb 8 oz Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 3 lb ½ oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 1 Tbsp Canola oil
- 1 qt 3 cups 2 Tbsp *Broccoli crowns, fresh, cut into small pieces
- 1½ cups 1½ tsp *Yellow squash, fresh, diced
- 3 cups *Red bell peppers, fresh, julienne slices
- 1 qt 2 cups 2 tsp *Carrots, fresh, sliced
- 1 qt 2½ cups Tofu
- ¼ cup Water
- ½ cup Soy sauce, low-sodium
- 1 tsp Garlic powder
- ¼ tsp Black or white pepper, ground
- 2 Tbsp 2 tsp Ginger, fresh, minced
- 1 tsp Asian five-spice powder
- 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
50 Servings
Weight
- - - Canola oil
- 2 lb *Broccoli crowns, fresh, cut into small pieces
- 1 lb *Yellow squash, fresh, diced
- 2 lb *Red bell peppers, fresh, julienne slices
- 2 lb 8 oz *Carrots, fresh, sliced
- 7 lb Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 2 Tbsp Canola oil
- 3 qt 2¼ cups *Broccoli crowns, fresh, cut into small pieces
- 3 cups 1 Tbsp *Yellow squash, fresh, diced
- 1 qt 2 cups *Red bell peppers, fresh, julienne slices
- 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 3 qt 1 cup Tofu
- ½ cup Water
- 1 cup Soy sauce, low-sodium
- 2 tsp Garlic powder
- ½ tsp Black or white pepper, ground
- ¼ cup 1 Tbsp 1 tsp Ginger, fresh, minced
- 2 tsp Asian five-spice powder
- 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Quantity
25 Servings
Weight
- - - Canola oil
- 1 lb *Broccoli crowns, fresh, cut into small pieces
- 8 oz *Yellow squash, fresh, diced
- 1 lb *Red bell peppers, fresh, julienne slices
- 1 lb 4 oz *Carrots, fresh, sliced
- 3 lb 8 oz Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 3 lb ½ oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 1 Tbsp Canola oil
- 1 qt 3 cups 2 Tbsp *Broccoli crowns, fresh, cut into small pieces
- 1½ cups 1½ tsp *Yellow squash, fresh, diced
- 3 cups *Red bell peppers, fresh, julienne slices
- 1 qt 2 cups 2 tsp *Carrots, fresh, sliced
- 1 qt 2½ cups Tofu
- ¼ cup Water
- ½ cup Soy sauce, low-sodium
- 1 tsp Garlic powder
- ¼ tsp Black or white pepper, ground
- 2 Tbsp 2 tsp Ginger, fresh, minced
- 1 tsp Asian five-spice powder
- 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
50 Servings
Weight
- - - Canola oil
- 2 lb *Broccoli crowns, fresh, cut into small pieces
- 1 lb *Yellow squash, fresh, diced
- 2 lb *Red bell peppers, fresh, julienne slices
- 2 lb 8 oz *Carrots, fresh, sliced
- 7 lb Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 2 Tbsp Canola oil
- 3 qt 2¼ cups *Broccoli crowns, fresh, cut into small pieces
- 3 cups 1 Tbsp *Yellow squash, fresh, diced
- 1 qt 2 cups *Red bell peppers, fresh, julienne slices
- 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 3 qt 1 cup Tofu
- ½ cup Water
- 1 cup Soy sauce, low-sodium
- 2 tsp Garlic powder
- ½ tsp Black or white pepper, ground
- ¼ cup 1 Tbsp 1 tsp Ginger, fresh, minced
- 2 tsp Asian five-spice powder
- 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Canola oil
- 1 lb *Broccoli crowns, fresh, cut into small pieces
- 8 oz *Yellow squash, fresh, diced
- 1 lb *Red bell peppers, fresh, julienne slices
- 1 lb 4 oz *Carrots, fresh, sliced
- 3 lb 8 oz Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 3 lb ½ oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 1 Tbsp Canola oil
- 1 qt 3 cups 2 Tbsp *Broccoli crowns, fresh, cut into small pieces
- 1½ cups 1½ tsp *Yellow squash, fresh, diced
- 3 cups *Red bell peppers, fresh, julienne slices
- 1 qt 2 cups 2 tsp *Carrots, fresh, sliced
- 1 qt 2½ cups Tofu
- ¼ cup Water
- ½ cup Soy sauce, low-sodium
- 1 tsp Garlic powder
- ¼ tsp Black or white pepper, ground
- 2 Tbsp 2 tsp Ginger, fresh, minced
- 1 tsp Asian five-spice powder
- 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
50 Servings
Weight
- - - Canola oil
- 2 lb *Broccoli crowns, fresh, cut into small pieces
- 1 lb *Yellow squash, fresh, diced
- 2 lb *Red bell peppers, fresh, julienne slices
- 2 lb 8 oz *Carrots, fresh, sliced
- 7 lb Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 2 Tbsp Canola oil
- 3 qt 2¼ cups *Broccoli crowns, fresh, cut into small pieces
- 3 cups 1 Tbsp *Yellow squash, fresh, diced
- 1 qt 2 cups *Red bell peppers, fresh, julienne slices
- 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 3 qt 1 cup Tofu
- ½ cup Water
- 1 cup Soy sauce, low-sodium
- 2 tsp Garlic powder
- ½ tsp Black or white pepper, ground
- ¼ cup 1 Tbsp 1 tsp Ginger, fresh, minced
- 2 tsp Asian five-spice powder
- 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Quantity
25 Servings
Weight
- - - Canola oil
- 1 lb *Broccoli crowns, fresh, cut into small pieces
- 8 oz *Yellow squash, fresh, diced
- 1 lb *Red bell peppers, fresh, julienne slices
- 1 lb 4 oz *Carrots, fresh, sliced
- 3 lb 8 oz Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 3 lb ½ oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 1 Tbsp Canola oil
- 1 qt 3 cups 2 Tbsp *Broccoli crowns, fresh, cut into small pieces
- 1½ cups 1½ tsp *Yellow squash, fresh, diced
- 3 cups *Red bell peppers, fresh, julienne slices
- 1 qt 2 cups 2 tsp *Carrots, fresh, sliced
- 1 qt 2½ cups Tofu
- ¼ cup Water
- ½ cup Soy sauce, low-sodium
- 1 tsp Garlic powder
- ¼ tsp Black or white pepper, ground
- 2 Tbsp 2 tsp Ginger, fresh, minced
- 1 tsp Asian five-spice powder
- 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
50 Servings
Weight
- - - Canola oil
- 2 lb *Broccoli crowns, fresh, cut into small pieces
- 1 lb *Yellow squash, fresh, diced
- 2 lb *Red bell peppers, fresh, julienne slices
- 2 lb 8 oz *Carrots, fresh, sliced
- 7 lb Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 2 Tbsp Canola oil
- 3 qt 2¼ cups *Broccoli crowns, fresh, cut into small pieces
- 3 cups 1 Tbsp *Yellow squash, fresh, diced
- 1 qt 2 cups *Red bell peppers, fresh, julienne slices
- 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 3 qt 1 cup Tofu
- ½ cup Water
- 1 cup Soy sauce, low-sodium
- 2 tsp Garlic powder
- ½ tsp Black or white pepper, ground
- ¼ cup 1 Tbsp 1 tsp Ginger, fresh, minced
- 2 tsp Asian five-spice powder
- 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Canola oil
- 1 lb *Broccoli crowns, fresh, cut into small pieces
- 8 oz *Yellow squash, fresh, diced
- 1 lb *Red bell peppers, fresh, julienne slices
- 1 lb 4 oz *Carrots, fresh, sliced
- 3 lb 8 oz Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 3 lb ½ oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 1 Tbsp Canola oil
- 1 qt 3 cups 2 Tbsp *Broccoli crowns, fresh, cut into small pieces
- 1½ cups 1½ tsp *Yellow squash, fresh, diced
- 3 cups *Red bell peppers, fresh, julienne slices
- 1 qt 2 cups 2 tsp *Carrots, fresh, sliced
- 1 qt 2½ cups Tofu
- ¼ cup Water
- ½ cup Soy sauce, low-sodium
- 1 tsp Garlic powder
- ¼ tsp Black or white pepper, ground
- 2 Tbsp 2 tsp Ginger, fresh, minced
- 1 tsp Asian five-spice powder
- 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
50 Servings
Weight
- - - Canola oil
- 2 lb *Broccoli crowns, fresh, cut into small pieces
- 1 lb *Yellow squash, fresh, diced
- 2 lb *Red bell peppers, fresh, julienne slices
- 2 lb 8 oz *Carrots, fresh, sliced
- 7 lb Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 2 Tbsp Canola oil
- 3 qt 2¼ cups *Broccoli crowns, fresh, cut into small pieces
- 3 cups 1 Tbsp *Yellow squash, fresh, diced
- 1 qt 2 cups *Red bell peppers, fresh, julienne slices
- 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 3 qt 1 cup Tofu
- ½ cup Water
- 1 cup Soy sauce, low-sodium
- 2 tsp Garlic powder
- ½ tsp Black or white pepper, ground
- ¼ cup 1 Tbsp 1 tsp Ginger, fresh, minced
- 2 tsp Asian five-spice powder
- 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Quantity
25 Servings
Weight
- - - Canola oil
- 1 lb *Broccoli crowns, fresh, cut into small pieces
- 8 oz *Yellow squash, fresh, diced
- 1 lb *Red bell peppers, fresh, julienne slices
- 1 lb 4 oz *Carrots, fresh, sliced
- 3 lb 8 oz Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 3 lb ½ oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 1 Tbsp Canola oil
- 1 qt 3 cups 2 Tbsp *Broccoli crowns, fresh, cut into small pieces
- 1½ cups 1½ tsp *Yellow squash, fresh, diced
- 3 cups *Red bell peppers, fresh, julienne slices
- 1 qt 2 cups 2 tsp *Carrots, fresh, sliced
- 1 qt 2½ cups Tofu
- ¼ cup Water
- ½ cup Soy sauce, low-sodium
- 1 tsp Garlic powder
- ¼ tsp Black or white pepper, ground
- 2 Tbsp 2 tsp Ginger, fresh, minced
- 1 tsp Asian five-spice powder
- 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
50 Servings
Weight
- - - Canola oil
- 2 lb *Broccoli crowns, fresh, cut into small pieces
- 1 lb *Yellow squash, fresh, diced
- 2 lb *Red bell peppers, fresh, julienne slices
- 2 lb 8 oz *Carrots, fresh, sliced
- 7 lb Tofu
- - - Water
- - - Soy sauce, low-sodium
- - - Garlic powder
- - - Black or white pepper, ground
- - - Ginger, fresh, minced
- - - Asian five-spice powder
- 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP (see Notes)
Measure
- 2 Tbsp Canola oil
- 3 qt 2¼ cups *Broccoli crowns, fresh, cut into small pieces
- 3 cups 1 Tbsp *Yellow squash, fresh, diced
- 1 qt 2 cups *Red bell peppers, fresh, julienne slices
- 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
- 3 qt 1 cup Tofu
- ½ cup Water
- 1 cup Soy sauce, low-sodium
- 2 tsp Garlic powder
- ½ tsp Black or white pepper, ground
- ¼ cup 1 Tbsp 1 tsp Ginger, fresh, minced
- 2 tsp Asian five-spice powder
- 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP (see Notes)
*See Marketing Guide
Instructions
- Heat oil in a large stock pot.
- Add broccoli. Simmer uncovered over medium–high heat for 2–3 minutes.
- Add squash. Simmer uncovered over medium-high heat for 3–4 minutes.
- Fold in bell peppers. Simmer uncovered over medium–high heat for 2–3 minutes.
- Add carrots, tofu, water, soy sauce, garlic powder, pepper, ginger, and Asian spice. Simmer uncovered over medium–high heat for 2–3 minutes.
- Critical Control Point: Heat to 140 °F or higher.
- See Stir Fry Sauce USDA Recipe for CACFP for recipe ingredients and directions.
- Add stir-fry sauce to vegetables and tofu in stockpot. Heat uncovered over low heat for 30 seconds, stirring constantly.
- Pour 1 gal 1 qt (about 10 lb) vegetable mixture into a steam table pan (12" x 20" x 2¹⁄2"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Portion with 6 fl oz spoodle (³⁄4 cup).
Nutrition INFORMATION
Nutrition Facts
Chinese-Style Vegetables With Tofu USDA Recipe for Child Care Centers
Amount Per Serving 0 ¾ cup (6 fl oz spoodle)
Calories 102
Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 385mg17%
Potassium 194mg6%
Total Carbohydrate 13g4%
Dietary Fiber 2g8%
Total Sugars 7g8%
Protein 5g10%
Vitamin D 0IU0%
Calcium 59mg6%
Iron 1mg6%
*
*Marketing Guide
25 Servings:
Broccoli: 1 lb 4 oz Yellow squash: 9 oz Red bell peppers: 1 lb 4 oz Carrots: 1 lb 9 oz
50 Servings:
Broccoli: 2 lb 8 oz Yellow squash: 1 lb 2 oz Red bell peppers: 2 lb 8 oz Carrots: 3 lb 2 oz
Notes
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
*See below Notes for a replacement list of vegetables to use if the vegetables mentioned above are out of season.
Cooking Process #2: Same-Day Service.
Increase green onions to 2 cups for 25 servings and 1 quart for 50 servings when preparing the Stir Fry Sauce USDA Recipe for CACFP for this recipe.
Seasonal vegetable replacement options: cauliflower, celery, onions, cabbage, green beans, green peas, zucchini, snow peas, pimientos, and water chestnuts.
Yield / Volume
25 Servings:
About 10 lb About 1 gal 1 qt/1 steam table pan (12" x 20" x 2¹⁄2′′)
50 Servings:
About 20 lb About 2 gal 2 qt/2 steam table pans (12" x 20′′ x 2¹⁄2")