Baked Tofu Bites USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
These tasty meatless bites are the perfect finger food.
CACFP CREDITING INFORMATION
2 oz eq meat alternate
¾ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
2 from 2 votes

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Prep Time 1 hour 50 minutes
Cook Time 15 minutes
Total Time 2 hours 5 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • Lightly spray a baking sheet with nonstick cooking spray. Set aside.
    For 25 servings, use 1 full sheet pan (18" x 26" x 1") and 1 half sheet pan (18” x 13” x 1”).
    For 50 servings, use 2 full sheet pans (18" x 26" x 1").
  • To make marinade: In a 2-gallon plastic bag, combine hoisin sauce, soy sauce, and water. Seal the bag tightly. Squeeze and release the bag several times to mix ingredients together.
  • Add tofu cubes to marinade. Seal the bag tightly. Lightly toss tofu by turning the bag over repeatedly on a flat surface to prevent tofu from breaking apart. Marinate in the refrigerator for 1 hour at 40 °F or lower. Turn bag over every 15 minutes.
  • In a separate 2-gallon plastic bag, combine whole-wheat flour, cornmeal, dry mustard, and garlic powder. Seal the bag tightly. Shake to mix.
  • Carefully remove tofu from marinade a few cubes at a time. Place tofu cubes in the 2-gallon plastic bag with the seasoned flour-cornmeal mixture. Carefully turn the bag over to coat the tofu with breading. Remove coated tofu cubes and place on baking sheet in a single layer. Repeat until all tofu cubes are coated. Discard any remaining marinade (see notes).
  • Bake for 15 minutes or until tofu is lightly crisp. Heat to an internal temperature of 140 °F or higher for at least 15 seconds. Remove from the oven.
  • Serve 1 cup (#4 scoop). Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Baked Tofu Bites USDA Recipe for Child Care Centers
Amount Per Serving
 
1 cup Baked Tofu Bites
Calories
208
Total Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
0
mg
0
%
Sodium
 
443
mg
19
%
Total Carbohydrate
 
22
g
7
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
3
g
3
%
Protein
 
17
g
34
%
Calcium
 
197
mg
20
%
Iron
 
3
mg
17
%
N/A=data not available
*Marketing Guide

Notes

  • 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.
Yield / Volume
25 Servings:
Weight: 8 lb ¼ oz
Yield: 1 gal 2 qt 1 cup
50 Servings:
Weight: 16 lb ½ oz
Yield: 3 gal 2 cups