Contains soy (tofu, hoisin sauce, and soy sauce) and wheat (flour and soy sauce)
. To credit as a meat alternate, tofu that is commercially made and meets the definition of tofu as stated in the Code of Federal Regulations (7 CFR 210 and 226.2) at govinfo.gov/help/cfr
is creditable if a serving provides at least 5 g of protein per 2.2 oz portion. For more information on crediting tofu, refer to the CACFP policy memorandum SP 53-2016, CACFP 21-2016 “Crediting Tofu and Soy Yogurt Products in the School Meal Programs and the Child and Adult Care Food Program” at fns.usda.gov/cacfp/policy
. To drain tofu, place cubed tofu in 2 full steam table pans (12" x 20" x 6") lined with full perforated steam table pans (12" x 20" x 4"). Cover and let it sit in the refrigerator overnight at 40 °F or lower. The symbol indicates the recipe is whole grain-rich. Creditable grains contribution calculated using the Recipe Analysis Workbook, Method C. Do not re-use marinade.