Chinese Style Vegetables With Tofu USDA Recipe For Schools

Chinese Style Vegetables with Tofu USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Colorful Chinese Style Vegetables with Tofu provides crunchy bites of broccoli, fresh carrots, and red bell peppers along with tender tofu in a sweet and salty stir fry sauce. A quick and delicious meal!
CACFP Adult Portion Crediting Information
1 cup (8 oz spoodle) provides ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup dark green vegetable, ¼ cup red/orange vegetable), and 2 oz equivalent meat alternate.
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Ingredients
 

25 Servings

    Weight

    • 1 lb *Fresh broccoli crowns, cut into small pieces
    • 1 lb 4 oz *Fresh yellow squash, diced
    • 1 lb *Fresh red bell peppers, julienned
    • 1 lb 4 oz *Fresh carrots, sliced
    • 7 lb Tofu
    • - - Water
    • - - Low sodium soy sauce
    • - - Garlic powder
    • - - Ground black or white pepper
    • - - Fresh ginger, minced
    • - - Asian spice powder
    • 3 lb 1½ oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

    Measure

    • 2 qt *Fresh broccoli crowns, cut into small pieces
    • 1 qt 1 cup *Fresh yellow squash, diced
    • 1 qt *Fresh red bell peppers, julienned
    • 1 qt 2 cups *Fresh carrots, sliced
    • 1 gal Tofu
    • ½ cup Water
    • ½ cup Low sodium soy sauce
    • 2 tsp Garlic powder
    • ½ tsp Ground black or white pepper
    • ¼ cup Fresh ginger, minced
    • 2 tsp Asian spice powder
    • 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

    50 Servings

      Weight

      • 2 lb *Fresh broccoli crowns,cut into small pieces
      • 2 lb 8 oz *Fresh yellow squash, diced
      • 2 lb *Fresh red bell peppers, julienned
      • 2 lb 8 oz *Fresh carrots, sliced
      • 14 lb Tofu
      • - - Water
      • - - Low sodium soy sauce
      • - - Garlic powder
      • - - Ground black or white pepper
      • - - Fresh ginger, minced
      • - - Asian spice powder
      • 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

      Measure

      • 1 gal *Fresh broccoli crowns,cut into small pieces
      • 2 qt 2 cups *Fresh yellow squash, diced
      • 2 qt *Fresh red bell peppers, julienned
      • 3 qt *Fresh carrots, sliced
      • 2 gal Tofu
      • 1 cup Water
      • 1 cup Low sodium soy sauce
      • 1 Tbsp 1 tsp Garlic powder
      • 1 tsp Ground black or white pepper
      • ½ cup Fresh ginger, minced
      • 1 Tbsp 1 tsp Asian spiced powder
      • 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

      Quantity
       

      25 Servings

        Weight

        • 1 lb *Fresh broccoli crowns, cut into small pieces
        • 1 lb 4 oz *Fresh yellow squash, diced
        • 1 lb *Fresh red bell peppers, julienned
        • 1 lb 4 oz *Fresh carrots, sliced
        • 7 lb Tofu
        • - - Water
        • - - Low sodium soy sauce
        • - - Garlic powder
        • - - Ground black or white pepper
        • - - Fresh ginger, minced
        • - - Asian spice powder
        • 3 lb 1½ oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

        Measure

        • 2 qt *Fresh broccoli crowns, cut into small pieces
        • 1 qt 1 cup *Fresh yellow squash, diced
        • 1 qt *Fresh red bell peppers, julienned
        • 1 qt 2 cups *Fresh carrots, sliced
        • 1 gal Tofu
        • ½ cup Water
        • ½ cup Low sodium soy sauce
        • 2 tsp Garlic powder
        • ½ tsp Ground black or white pepper
        • ¼ cup Fresh ginger, minced
        • 2 tsp Asian spice powder
        • 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

        50 Servings

          Weight

          • 2 lb *Fresh broccoli crowns,cut into small pieces
          • 2 lb 8 oz *Fresh yellow squash, diced
          • 2 lb *Fresh red bell peppers, julienned
          • 2 lb 8 oz *Fresh carrots, sliced
          • 14 lb Tofu
          • - - Water
          • - - Low sodium soy sauce
          • - - Garlic powder
          • - - Ground black or white pepper
          • - - Fresh ginger, minced
          • - - Asian spice powder
          • 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

          Measure

          • 1 gal *Fresh broccoli crowns,cut into small pieces
          • 2 qt 2 cups *Fresh yellow squash, diced
          • 2 qt *Fresh red bell peppers, julienned
          • 3 qt *Fresh carrots, sliced
          • 2 gal Tofu
          • 1 cup Water
          • 1 cup Low sodium soy sauce
          • 1 Tbsp 1 tsp Garlic powder
          • 1 tsp Ground black or white pepper
          • ½ cup Fresh ginger, minced
          • 1 Tbsp 1 tsp Asian spiced powder
          • 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

          Ingredients
           

          25 Servings

            Weight

            • 1 lb *Fresh broccoli crowns, cut into small pieces
            • 1 lb 4 oz *Fresh yellow squash, diced
            • 1 lb *Fresh red bell peppers, julienned
            • 1 lb 4 oz *Fresh carrots, sliced
            • 7 lb Tofu
            • - - Water
            • - - Low sodium soy sauce
            • - - Garlic powder
            • - - Ground black or white pepper
            • - - Fresh ginger, minced
            • - - Asian spice powder
            • 3 lb 1½ oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

            Measure

            • 2 qt *Fresh broccoli crowns, cut into small pieces
            • 1 qt 1 cup *Fresh yellow squash, diced
            • 1 qt *Fresh red bell peppers, julienned
            • 1 qt 2 cups *Fresh carrots, sliced
            • 1 gal Tofu
            • ½ cup Water
            • ½ cup Low sodium soy sauce
            • 2 tsp Garlic powder
            • ½ tsp Ground black or white pepper
            • ¼ cup Fresh ginger, minced
            • 2 tsp Asian spice powder
            • 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

            50 Servings

              Weight

              • 2 lb *Fresh broccoli crowns,cut into small pieces
              • 2 lb 8 oz *Fresh yellow squash, diced
              • 2 lb *Fresh red bell peppers, julienned
              • 2 lb 8 oz *Fresh carrots, sliced
              • 14 lb Tofu
              • - - Water
              • - - Low sodium soy sauce
              • - - Garlic powder
              • - - Ground black or white pepper
              • - - Fresh ginger, minced
              • - - Asian spice powder
              • 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

              Measure

              • 1 gal *Fresh broccoli crowns,cut into small pieces
              • 2 qt 2 cups *Fresh yellow squash, diced
              • 2 qt *Fresh red bell peppers, julienned
              • 3 qt *Fresh carrots, sliced
              • 2 gal Tofu
              • 1 cup Water
              • 1 cup Low sodium soy sauce
              • 1 Tbsp 1 tsp Garlic powder
              • 1 tsp Ground black or white pepper
              • ½ cup Fresh ginger, minced
              • 1 Tbsp 1 tsp Asian spiced powder
              • 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

              Quantity
               

              25 Servings

                Weight

                • 1 lb *Fresh broccoli crowns, cut into small pieces
                • 1 lb 4 oz *Fresh yellow squash, diced
                • 1 lb *Fresh red bell peppers, julienned
                • 1 lb 4 oz *Fresh carrots, sliced
                • 7 lb Tofu
                • - - Water
                • - - Low sodium soy sauce
                • - - Garlic powder
                • - - Ground black or white pepper
                • - - Fresh ginger, minced
                • - - Asian spice powder
                • 3 lb 1½ oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                Measure

                • 2 qt *Fresh broccoli crowns, cut into small pieces
                • 1 qt 1 cup *Fresh yellow squash, diced
                • 1 qt *Fresh red bell peppers, julienned
                • 1 qt 2 cups *Fresh carrots, sliced
                • 1 gal Tofu
                • ½ cup Water
                • ½ cup Low sodium soy sauce
                • 2 tsp Garlic powder
                • ½ tsp Ground black or white pepper
                • ¼ cup Fresh ginger, minced
                • 2 tsp Asian spice powder
                • 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                50 Servings

                  Weight

                  • 2 lb *Fresh broccoli crowns,cut into small pieces
                  • 2 lb 8 oz *Fresh yellow squash, diced
                  • 2 lb *Fresh red bell peppers, julienned
                  • 2 lb 8 oz *Fresh carrots, sliced
                  • 14 lb Tofu
                  • - - Water
                  • - - Low sodium soy sauce
                  • - - Garlic powder
                  • - - Ground black or white pepper
                  • - - Fresh ginger, minced
                  • - - Asian spice powder
                  • 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                  Measure

                  • 1 gal *Fresh broccoli crowns,cut into small pieces
                  • 2 qt 2 cups *Fresh yellow squash, diced
                  • 2 qt *Fresh red bell peppers, julienned
                  • 3 qt *Fresh carrots, sliced
                  • 2 gal Tofu
                  • 1 cup Water
                  • 1 cup Low sodium soy sauce
                  • 1 Tbsp 1 tsp Garlic powder
                  • 1 tsp Ground black or white pepper
                  • ½ cup Fresh ginger, minced
                  • 1 Tbsp 1 tsp Asian spiced powder
                  • 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 1 lb *Fresh broccoli crowns, cut into small pieces
                    • 1 lb 4 oz *Fresh yellow squash, diced
                    • 1 lb *Fresh red bell peppers, julienned
                    • 1 lb 4 oz *Fresh carrots, sliced
                    • 7 lb Tofu
                    • - - Water
                    • - - Low sodium soy sauce
                    • - - Garlic powder
                    • - - Ground black or white pepper
                    • - - Fresh ginger, minced
                    • - - Asian spice powder
                    • 3 lb 1½ oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                    Measure

                    • 2 qt *Fresh broccoli crowns, cut into small pieces
                    • 1 qt 1 cup *Fresh yellow squash, diced
                    • 1 qt *Fresh red bell peppers, julienned
                    • 1 qt 2 cups *Fresh carrots, sliced
                    • 1 gal Tofu
                    • ½ cup Water
                    • ½ cup Low sodium soy sauce
                    • 2 tsp Garlic powder
                    • ½ tsp Ground black or white pepper
                    • ¼ cup Fresh ginger, minced
                    • 2 tsp Asian spice powder
                    • 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                    50 Servings

                      Weight

                      • 2 lb *Fresh broccoli crowns,cut into small pieces
                      • 2 lb 8 oz *Fresh yellow squash, diced
                      • 2 lb *Fresh red bell peppers, julienned
                      • 2 lb 8 oz *Fresh carrots, sliced
                      • 14 lb Tofu
                      • - - Water
                      • - - Low sodium soy sauce
                      • - - Garlic powder
                      • - - Ground black or white pepper
                      • - - Fresh ginger, minced
                      • - - Asian spice powder
                      • 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                      Measure

                      • 1 gal *Fresh broccoli crowns,cut into small pieces
                      • 2 qt 2 cups *Fresh yellow squash, diced
                      • 2 qt *Fresh red bell peppers, julienned
                      • 3 qt *Fresh carrots, sliced
                      • 2 gal Tofu
                      • 1 cup Water
                      • 1 cup Low sodium soy sauce
                      • 1 Tbsp 1 tsp Garlic powder
                      • 1 tsp Ground black or white pepper
                      • ½ cup Fresh ginger, minced
                      • 1 Tbsp 1 tsp Asian spiced powder
                      • 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                      Quantity
                       

                      25 Servings

                        Weight

                        • 1 lb *Fresh broccoli crowns, cut into small pieces
                        • 1 lb 4 oz *Fresh yellow squash, diced
                        • 1 lb *Fresh red bell peppers, julienned
                        • 1 lb 4 oz *Fresh carrots, sliced
                        • 7 lb Tofu
                        • - - Water
                        • - - Low sodium soy sauce
                        • - - Garlic powder
                        • - - Ground black or white pepper
                        • - - Fresh ginger, minced
                        • - - Asian spice powder
                        • 3 lb 1½ oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                        Measure

                        • 2 qt *Fresh broccoli crowns, cut into small pieces
                        • 1 qt 1 cup *Fresh yellow squash, diced
                        • 1 qt *Fresh red bell peppers, julienned
                        • 1 qt 2 cups *Fresh carrots, sliced
                        • 1 gal Tofu
                        • ½ cup Water
                        • ½ cup Low sodium soy sauce
                        • 2 tsp Garlic powder
                        • ½ tsp Ground black or white pepper
                        • ¼ cup Fresh ginger, minced
                        • 2 tsp Asian spice powder
                        • 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                        50 Servings

                          Weight

                          • 2 lb *Fresh broccoli crowns,cut into small pieces
                          • 2 lb 8 oz *Fresh yellow squash, diced
                          • 2 lb *Fresh red bell peppers, julienned
                          • 2 lb 8 oz *Fresh carrots, sliced
                          • 14 lb Tofu
                          • - - Water
                          • - - Low sodium soy sauce
                          • - - Garlic powder
                          • - - Ground black or white pepper
                          • - - Fresh ginger, minced
                          • - - Asian spice powder
                          • 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                          Measure

                          • 1 gal *Fresh broccoli crowns,cut into small pieces
                          • 2 qt 2 cups *Fresh yellow squash, diced
                          • 2 qt *Fresh red bell peppers, julienned
                          • 3 qt *Fresh carrots, sliced
                          • 2 gal Tofu
                          • 1 cup Water
                          • 1 cup Low sodium soy sauce
                          • 1 Tbsp 1 tsp Garlic powder
                          • 1 tsp Ground black or white pepper
                          • ½ cup Fresh ginger, minced
                          • 1 Tbsp 1 tsp Asian spiced powder
                          • 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 1 lb *Fresh broccoli crowns, cut into small pieces
                            • 1 lb 4 oz *Fresh yellow squash, diced
                            • 1 lb *Fresh red bell peppers, julienned
                            • 1 lb 4 oz *Fresh carrots, sliced
                            • 7 lb Tofu
                            • - - Water
                            • - - Low sodium soy sauce
                            • - - Garlic powder
                            • - - Ground black or white pepper
                            • - - Fresh ginger, minced
                            • - - Asian spice powder
                            • 3 lb 1½ oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                            Measure

                            • 2 qt *Fresh broccoli crowns, cut into small pieces
                            • 1 qt 1 cup *Fresh yellow squash, diced
                            • 1 qt *Fresh red bell peppers, julienned
                            • 1 qt 2 cups *Fresh carrots, sliced
                            • 1 gal Tofu
                            • ½ cup Water
                            • ½ cup Low sodium soy sauce
                            • 2 tsp Garlic powder
                            • ½ tsp Ground black or white pepper
                            • ¼ cup Fresh ginger, minced
                            • 2 tsp Asian spice powder
                            • 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                            50 Servings

                              Weight

                              • 2 lb *Fresh broccoli crowns,cut into small pieces
                              • 2 lb 8 oz *Fresh yellow squash, diced
                              • 2 lb *Fresh red bell peppers, julienned
                              • 2 lb 8 oz *Fresh carrots, sliced
                              • 14 lb Tofu
                              • - - Water
                              • - - Low sodium soy sauce
                              • - - Garlic powder
                              • - - Ground black or white pepper
                              • - - Fresh ginger, minced
                              • - - Asian spice powder
                              • 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                              Measure

                              • 1 gal *Fresh broccoli crowns,cut into small pieces
                              • 2 qt 2 cups *Fresh yellow squash, diced
                              • 2 qt *Fresh red bell peppers, julienned
                              • 3 qt *Fresh carrots, sliced
                              • 2 gal Tofu
                              • 1 cup Water
                              • 1 cup Low sodium soy sauce
                              • 1 Tbsp 1 tsp Garlic powder
                              • 1 tsp Ground black or white pepper
                              • ½ cup Fresh ginger, minced
                              • 1 Tbsp 1 tsp Asian spiced powder
                              • 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                              Quantity
                               

                              25 Servings

                                Weight

                                • 1 lb *Fresh broccoli crowns, cut into small pieces
                                • 1 lb 4 oz *Fresh yellow squash, diced
                                • 1 lb *Fresh red bell peppers, julienned
                                • 1 lb 4 oz *Fresh carrots, sliced
                                • 7 lb Tofu
                                • - - Water
                                • - - Low sodium soy sauce
                                • - - Garlic powder
                                • - - Ground black or white pepper
                                • - - Fresh ginger, minced
                                • - - Asian spice powder
                                • 3 lb 1½ oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                                Measure

                                • 2 qt *Fresh broccoli crowns, cut into small pieces
                                • 1 qt 1 cup *Fresh yellow squash, diced
                                • 1 qt *Fresh red bell peppers, julienned
                                • 1 qt 2 cups *Fresh carrots, sliced
                                • 1 gal Tofu
                                • ½ cup Water
                                • ½ cup Low sodium soy sauce
                                • 2 tsp Garlic powder
                                • ½ tsp Ground black or white pepper
                                • ¼ cup Fresh ginger, minced
                                • 2 tsp Asian spice powder
                                • 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                                50 Servings

                                  Weight

                                  • 2 lb *Fresh broccoli crowns,cut into small pieces
                                  • 2 lb 8 oz *Fresh yellow squash, diced
                                  • 2 lb *Fresh red bell peppers, julienned
                                  • 2 lb 8 oz *Fresh carrots, sliced
                                  • 14 lb Tofu
                                  • - - Water
                                  • - - Low sodium soy sauce
                                  • - - Garlic powder
                                  • - - Ground black or white pepper
                                  • - - Fresh ginger, minced
                                  • - - Asian spice powder
                                  • 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                                  Measure

                                  • 1 gal *Fresh broccoli crowns,cut into small pieces
                                  • 2 qt 2 cups *Fresh yellow squash, diced
                                  • 2 qt *Fresh red bell peppers, julienned
                                  • 3 qt *Fresh carrots, sliced
                                  • 2 gal Tofu
                                  • 1 cup Water
                                  • 1 cup Low sodium soy sauce
                                  • 1 Tbsp 1 tsp Garlic powder
                                  • 1 tsp Ground black or white pepper
                                  • ½ cup Fresh ginger, minced
                                  • 1 Tbsp 1 tsp Asian spiced powder
                                  • 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 1 lb *Fresh broccoli crowns, cut into small pieces
                                    • 1 lb 4 oz *Fresh yellow squash, diced
                                    • 1 lb *Fresh red bell peppers, julienned
                                    • 1 lb 4 oz *Fresh carrots, sliced
                                    • 7 lb Tofu
                                    • - - Water
                                    • - - Low sodium soy sauce
                                    • - - Garlic powder
                                    • - - Ground black or white pepper
                                    • - - Fresh ginger, minced
                                    • - - Asian spice powder
                                    • 3 lb 1½ oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                                    Measure

                                    • 2 qt *Fresh broccoli crowns, cut into small pieces
                                    • 1 qt 1 cup *Fresh yellow squash, diced
                                    • 1 qt *Fresh red bell peppers, julienned
                                    • 1 qt 2 cups *Fresh carrots, sliced
                                    • 1 gal Tofu
                                    • ½ cup Water
                                    • ½ cup Low sodium soy sauce
                                    • 2 tsp Garlic powder
                                    • ½ tsp Ground black or white pepper
                                    • ¼ cup Fresh ginger, minced
                                    • 2 tsp Asian spice powder
                                    • 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                                    50 Servings

                                      Weight

                                      • 2 lb *Fresh broccoli crowns,cut into small pieces
                                      • 2 lb 8 oz *Fresh yellow squash, diced
                                      • 2 lb *Fresh red bell peppers, julienned
                                      • 2 lb 8 oz *Fresh carrots, sliced
                                      • 14 lb Tofu
                                      • - - Water
                                      • - - Low sodium soy sauce
                                      • - - Garlic powder
                                      • - - Ground black or white pepper
                                      • - - Fresh ginger, minced
                                      • - - Asian spice powder
                                      • 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                                      Measure

                                      • 1 gal *Fresh broccoli crowns,cut into small pieces
                                      • 2 qt 2 cups *Fresh yellow squash, diced
                                      • 2 qt *Fresh red bell peppers, julienned
                                      • 3 qt *Fresh carrots, sliced
                                      • 2 gal Tofu
                                      • 1 cup Water
                                      • 1 cup Low sodium soy sauce
                                      • 1 Tbsp 1 tsp Garlic powder
                                      • 1 tsp Ground black or white pepper
                                      • ½ cup Fresh ginger, minced
                                      • 1 Tbsp 1 tsp Asian spiced powder
                                      • 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 1 lb *Fresh broccoli crowns, cut into small pieces
                                        • 1 lb 4 oz *Fresh yellow squash, diced
                                        • 1 lb *Fresh red bell peppers, julienned
                                        • 1 lb 4 oz *Fresh carrots, sliced
                                        • 7 lb Tofu
                                        • - - Water
                                        • - - Low sodium soy sauce
                                        • - - Garlic powder
                                        • - - Ground black or white pepper
                                        • - - Fresh ginger, minced
                                        • - - Asian spice powder
                                        • 3 lb 1½ oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                                        Measure

                                        • 2 qt *Fresh broccoli crowns, cut into small pieces
                                        • 1 qt 1 cup *Fresh yellow squash, diced
                                        • 1 qt *Fresh red bell peppers, julienned
                                        • 1 qt 2 cups *Fresh carrots, sliced
                                        • 1 gal Tofu
                                        • ½ cup Water
                                        • ½ cup Low sodium soy sauce
                                        • 2 tsp Garlic powder
                                        • ½ tsp Ground black or white pepper
                                        • ¼ cup Fresh ginger, minced
                                        • 2 tsp Asian spice powder
                                        • 1 qt 1¾ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                                        50 Servings

                                          Weight

                                          • 2 lb *Fresh broccoli crowns,cut into small pieces
                                          • 2 lb 8 oz *Fresh yellow squash, diced
                                          • 2 lb *Fresh red bell peppers, julienned
                                          • 2 lb 8 oz *Fresh carrots, sliced
                                          • 14 lb Tofu
                                          • - - Water
                                          • - - Low sodium soy sauce
                                          • - - Garlic powder
                                          • - - Ground black or white pepper
                                          • - - Fresh ginger, minced
                                          • - - Asian spice powder
                                          • 6 lb 3 oz Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/

                                          Measure

                                          • 1 gal *Fresh broccoli crowns,cut into small pieces
                                          • 2 qt 2 cups *Fresh yellow squash, diced
                                          • 2 qt *Fresh red bell peppers, julienned
                                          • 3 qt *Fresh carrots, sliced
                                          • 2 gal Tofu
                                          • 1 cup Water
                                          • 1 cup Low sodium soy sauce
                                          • 1 Tbsp 1 tsp Garlic powder
                                          • 1 tsp Ground black or white pepper
                                          • ½ cup Fresh ginger, minced
                                          • 1 Tbsp 1 tsp Asian spiced powder
                                          • 2 qt 3½ cups Stir Fry Sauce USDA Recipe for CACFP, https://theicn.org/cnrb/
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat large non-stick skillet and spray with a pan release spray.
                                          • Add broccoli. Sauté over medium-high heat for 2-3 minutes.
                                          • Add squash. Sauté over medium-high heat for 3-4 minutes.
                                          • Fold in bell peppers. Sauté over medium-high heat for 2-3 minutes.
                                          • Add carrots, tofu, water, soy sauce, garlic powder, black or white pepper, ginger, and Asian spice. Simmer uncovered over medium-high heat for 2-3 minutes.
                                          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
                                          • See Stir Fry Sauce – USDA Recipe for CACFP for ingredients and directions.
                                          • Add stir fry sauce to vegetables and tofu in stock pot. Heat uncovered over low heat for 30 seconds, stirring constantly.
                                          • Pour about 10 lb (1 gal 1 qt) vegetable mixture into a steam table pan (12” x 20” x 4”).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Serve 1 cup (portion with 8 oz spoodle).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Chinese Style Vegetables with Tofu USDA Recipe for Adults in CACFP
                                          Amount Per Serving 1 cup (8 oz spoodle)
                                          Calories 187 Calories from Fat 63
                                          % Daily Value*
                                          Total Fat 7g11%
                                          Saturated Fat 0.9g6%
                                          Cholesterol 0mg0%
                                          Sodium 434mg19%
                                          Potassium 221mg6%
                                          Total Carbohydrate 14g5%
                                          Dietary Fiber 2g8%
                                          Total Sugars 6g7%
                                          Protein 14g28%
                                          Vitamin C 46mg56%
                                          Vitamin D 0IU0%
                                          Calcium 176mg18%
                                          Iron 3mg17%
                                          Vitamin A 230mcg
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Fresh broccoli crowns: 1 lb 4 oz
                                          Fresh carrots: 1 lb 4 oz
                                          Fresh yellow squash: 1 lb 5 oz
                                          Fresh red bell peppers: 1 lb 4 oz
                                          50 Servings:
                                          Fresh broccoli crowns: 2 lb 8 oz
                                          Fresh carrots: 2 lb 8 oz
                                          Fresh yellow squash: 2 lb 10 oz
                                          Fresh red bell peppers: 2 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Seasonal Vegetable Replacement Options: Cauliflower, Celery, Onions, Cabbage, Green Beans, Green Peas, Zucchini, Snow Peas, Pimientos, and Water Chestnuts.
                                          Increase green onions to about 6¾ oz (2 cups) per 25 servings when preparing Stir Fry Sauce for this recipe.
                                          Yield / Volume
                                          25 Servings:
                                          About 10 lb
                                          About 1 gal 1 qt/1 steam table pan
                                          (12” x 20” x 4”)
                                          50 Servings:
                                          About 20 lb
                                          About 2 gal 2 qt/2 steam table pans
                                          (12” x 20” x 4”)