Go Back Email Link
Chinese Style Vegetables With Tofu USDA Recipe For Schools
Print Recipe Add to Collection
No ratings yet

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.
Course: Main Course, vegetarian
Cuisine: Chinese
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Main Dish (Entrée), Plant-based
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Sauté
Season: Summer
25 Servings
Calories: 187

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/

      -

      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/

          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).

          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.

          Nutrition

          Serving: 1cup (8 oz spoodle) | Calories: 187 | Total Carbohydrate: 14g | Protein: 14g | Total Fat: 7g | Saturated Fat: 0.9g | Cholesterol: 0mg | Sodium: 434mg | Potassium: 221mg | Dietary Fiber: 2g | Total Sugars: 6g | Vitamin C: 46mg | Vitamin D: 0IU | Calcium: 176mg | Iron: 3mg | Vitamin A: 230mcg