Chinese Style Vegetables with Tofu USDA Recipe for Adults in CACFP

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/cnrbstaging2022/

    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/cnrbstaging2022/

    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/cnrbstaging2022/

      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/cnrbstaging2022/

      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/cnrbstaging2022/

        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/cnrbstaging2022/

        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/cnrbstaging2022/

          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/cnrbstaging2022/

          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/cnrbstaging2022/

            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/cnrbstaging2022/

            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/cnrbstaging2022/

              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/cnrbstaging2022/

              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/cnrbstaging2022/

                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/cnrbstaging2022/

                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/cnrbstaging2022/

                  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/cnrbstaging2022/
                  *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/cnrbstaging2022/

                    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/cnrbstaging2022/

                    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/cnrbstaging2022/

                      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/cnrbstaging2022/

                      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/cnrbstaging2022/

                        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/cnrbstaging2022/

                        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/cnrbstaging2022/

                          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/cnrbstaging2022/
                          *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/cnrbstaging2022/

                            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/cnrbstaging2022/

                            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/cnrbstaging2022/

                              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/cnrbstaging2022/

                              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/cnrbstaging2022/

                                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/cnrbstaging2022/

                                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/cnrbstaging2022/

                                  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/cnrbstaging2022/
                                  *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/cnrbstaging2022/

                                    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/cnrbstaging2022/

                                    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/cnrbstaging2022/

                                      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/cnrbstaging2022/

                                      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/cnrbstaging2022/

                                        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/cnrbstaging2022/

                                        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/cnrbstaging2022/

                                          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/cnrbstaging2022/
                                          *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 Carbohydrates 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”)