Sautéed Tofu and Broccoli USDA Recipe for Child Care Centers
Age Group: Ages 3-5
Serving Size: 25-50
Tofu takes on a savory and sweet blend of flavors in this Asian-inspired recipe.CACFP CREDITING INFORMATION 1 cup (8 oz ladle) provides 1¹⁄2 oz equivalent meat alternate, ¹⁄4 cup vegetable, and ¹⁄2 oz equivalent grains.SOURCETeam Nutrition CACFP Multicultural Recipe Project.https://teamnutrition.usda.gov
Ingredients
25 Servings
Weight
- 32 fl oz Water
- 12¹⁄2 oz Spaghetti noodles, whole-wheat, uncooked
- 5 lb 4 oz Tofu, firm, drained, cubed ¹⁄2"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 2 lb 1 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 1 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ¹⁄2"
- 1 cup Soy sauce, low-sodium
- 1 Tbsp 1 tsp Sesame oil
- ¹⁄4 cup Brown sugar, packed
- 16 cloves OR 2 Tbsp *Garlic, fresh, minced
- ¹⁄4 cup Ginger root, shredded
- ¹⁄2 tsp Red pepper flakes
- 2 Tbsp 2 tsp Canola oil
- 1 gal Broccoli, fresh, chopped
- 2 Tbsp ¹⁄4 tsp Sesame seeds
50 Servings
Weight
- 64 fl oz Water
- 1 lb 9 oz Spaghetti noodles, whole-wheat, uncooked
- 10 lb 8 oz Tofu, firm, drained, cubed ½"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 4 lb 2 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 2 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ½"
- 2 cups Soy sauce, low-sodium
- 2 Tbsp 2 tsp Sesame oil
- ½ cup Brown sugar, packed
- 32 cloves OR ¼ cup *Garlic, fresh, minced
- ½ cup Ginger root, shredded
- 1 tsp Red pepper flakes
- ⅓ cup Canola oil
- 2 gal Broccoli, fresh, chopped
- ¼ cup ½ tsp Sesame seeds
Quantity
25 Servings
Weight
- 32 fl oz Water
- 12¹⁄2 oz Spaghetti noodles, whole-wheat, uncooked
- 5 lb 4 oz Tofu, firm, drained, cubed ¹⁄2"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 2 lb 1 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 1 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ¹⁄2"
- 1 cup Soy sauce, low-sodium
- 1 Tbsp 1 tsp Sesame oil
- ¹⁄4 cup Brown sugar, packed
- 16 cloves OR 2 Tbsp *Garlic, fresh, minced
- ¹⁄4 cup Ginger root, shredded
- ¹⁄2 tsp Red pepper flakes
- 2 Tbsp 2 tsp Canola oil
- 1 gal Broccoli, fresh, chopped
- 2 Tbsp ¹⁄4 tsp Sesame seeds
50 Servings
Weight
- 64 fl oz Water
- 1 lb 9 oz Spaghetti noodles, whole-wheat, uncooked
- 10 lb 8 oz Tofu, firm, drained, cubed ½"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 4 lb 2 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 2 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ½"
- 2 cups Soy sauce, low-sodium
- 2 Tbsp 2 tsp Sesame oil
- ½ cup Brown sugar, packed
- 32 cloves OR ¼ cup *Garlic, fresh, minced
- ½ cup Ginger root, shredded
- 1 tsp Red pepper flakes
- ⅓ cup Canola oil
- 2 gal Broccoli, fresh, chopped
- ¼ cup ½ tsp Sesame seeds
Ingredients
25 Servings
Weight
- 32 fl oz Water
- 12¹⁄2 oz Spaghetti noodles, whole-wheat, uncooked
- 5 lb 4 oz Tofu, firm, drained, cubed ¹⁄2"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 2 lb 1 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 1 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ¹⁄2"
- 1 cup Soy sauce, low-sodium
- 1 Tbsp 1 tsp Sesame oil
- ¹⁄4 cup Brown sugar, packed
- 16 cloves OR 2 Tbsp *Garlic, fresh, minced
- ¹⁄4 cup Ginger root, shredded
- ¹⁄2 tsp Red pepper flakes
- 2 Tbsp 2 tsp Canola oil
- 1 gal Broccoli, fresh, chopped
- 2 Tbsp ¹⁄4 tsp Sesame seeds
50 Servings
Weight
- 64 fl oz Water
- 1 lb 9 oz Spaghetti noodles, whole-wheat, uncooked
- 10 lb 8 oz Tofu, firm, drained, cubed ½"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 4 lb 2 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 2 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ½"
- 2 cups Soy sauce, low-sodium
- 2 Tbsp 2 tsp Sesame oil
- ½ cup Brown sugar, packed
- 32 cloves OR ¼ cup *Garlic, fresh, minced
- ½ cup Ginger root, shredded
- 1 tsp Red pepper flakes
- ⅓ cup Canola oil
- 2 gal Broccoli, fresh, chopped
- ¼ cup ½ tsp Sesame seeds
Quantity
25 Servings
Weight
- 32 fl oz Water
- 12¹⁄2 oz Spaghetti noodles, whole-wheat, uncooked
- 5 lb 4 oz Tofu, firm, drained, cubed ¹⁄2"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 2 lb 1 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 1 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ¹⁄2"
- 1 cup Soy sauce, low-sodium
- 1 Tbsp 1 tsp Sesame oil
- ¹⁄4 cup Brown sugar, packed
- 16 cloves OR 2 Tbsp *Garlic, fresh, minced
- ¹⁄4 cup Ginger root, shredded
- ¹⁄2 tsp Red pepper flakes
- 2 Tbsp 2 tsp Canola oil
- 1 gal Broccoli, fresh, chopped
- 2 Tbsp ¹⁄4 tsp Sesame seeds
50 Servings
Weight
- 64 fl oz Water
- 1 lb 9 oz Spaghetti noodles, whole-wheat, uncooked
- 10 lb 8 oz Tofu, firm, drained, cubed ½"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 4 lb 2 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 2 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ½"
- 2 cups Soy sauce, low-sodium
- 2 Tbsp 2 tsp Sesame oil
- ½ cup Brown sugar, packed
- 32 cloves OR ¼ cup *Garlic, fresh, minced
- ½ cup Ginger root, shredded
- 1 tsp Red pepper flakes
- ⅓ cup Canola oil
- 2 gal Broccoli, fresh, chopped
- ¼ cup ½ tsp Sesame seeds
*See Marketing Guide
Ingredients
25 Servings
Weight
- 32 fl oz Water
- 12¹⁄2 oz Spaghetti noodles, whole-wheat, uncooked
- 5 lb 4 oz Tofu, firm, drained, cubed ¹⁄2"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 2 lb 1 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 1 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ¹⁄2"
- 1 cup Soy sauce, low-sodium
- 1 Tbsp 1 tsp Sesame oil
- ¹⁄4 cup Brown sugar, packed
- 16 cloves OR 2 Tbsp *Garlic, fresh, minced
- ¹⁄4 cup Ginger root, shredded
- ¹⁄2 tsp Red pepper flakes
- 2 Tbsp 2 tsp Canola oil
- 1 gal Broccoli, fresh, chopped
- 2 Tbsp ¹⁄4 tsp Sesame seeds
50 Servings
Weight
- 64 fl oz Water
- 1 lb 9 oz Spaghetti noodles, whole-wheat, uncooked
- 10 lb 8 oz Tofu, firm, drained, cubed ½"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 4 lb 2 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 2 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ½"
- 2 cups Soy sauce, low-sodium
- 2 Tbsp 2 tsp Sesame oil
- ½ cup Brown sugar, packed
- 32 cloves OR ¼ cup *Garlic, fresh, minced
- ½ cup Ginger root, shredded
- 1 tsp Red pepper flakes
- ⅓ cup Canola oil
- 2 gal Broccoli, fresh, chopped
- ¼ cup ½ tsp Sesame seeds
Quantity
25 Servings
Weight
- 32 fl oz Water
- 12¹⁄2 oz Spaghetti noodles, whole-wheat, uncooked
- 5 lb 4 oz Tofu, firm, drained, cubed ¹⁄2"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 2 lb 1 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 1 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ¹⁄2"
- 1 cup Soy sauce, low-sodium
- 1 Tbsp 1 tsp Sesame oil
- ¹⁄4 cup Brown sugar, packed
- 16 cloves OR 2 Tbsp *Garlic, fresh, minced
- ¹⁄4 cup Ginger root, shredded
- ¹⁄2 tsp Red pepper flakes
- 2 Tbsp 2 tsp Canola oil
- 1 gal Broccoli, fresh, chopped
- 2 Tbsp ¹⁄4 tsp Sesame seeds
50 Servings
Weight
- 64 fl oz Water
- 1 lb 9 oz Spaghetti noodles, whole-wheat, uncooked
- 10 lb 8 oz Tofu, firm, drained, cubed ½"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 4 lb 2 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 2 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ½"
- 2 cups Soy sauce, low-sodium
- 2 Tbsp 2 tsp Sesame oil
- ½ cup Brown sugar, packed
- 32 cloves OR ¼ cup *Garlic, fresh, minced
- ½ cup Ginger root, shredded
- 1 tsp Red pepper flakes
- ⅓ cup Canola oil
- 2 gal Broccoli, fresh, chopped
- ¼ cup ½ tsp Sesame seeds
*See Marketing Guide
Ingredients
25 Servings
Weight
- 32 fl oz Water
- 12¹⁄2 oz Spaghetti noodles, whole-wheat, uncooked
- 5 lb 4 oz Tofu, firm, drained, cubed ¹⁄2"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 2 lb 1 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 1 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ¹⁄2"
- 1 cup Soy sauce, low-sodium
- 1 Tbsp 1 tsp Sesame oil
- ¹⁄4 cup Brown sugar, packed
- 16 cloves OR 2 Tbsp *Garlic, fresh, minced
- ¹⁄4 cup Ginger root, shredded
- ¹⁄2 tsp Red pepper flakes
- 2 Tbsp 2 tsp Canola oil
- 1 gal Broccoli, fresh, chopped
- 2 Tbsp ¹⁄4 tsp Sesame seeds
50 Servings
Weight
- 64 fl oz Water
- 1 lb 9 oz Spaghetti noodles, whole-wheat, uncooked
- 10 lb 8 oz Tofu, firm, drained, cubed ½"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 4 lb 2 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 2 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ½"
- 2 cups Soy sauce, low-sodium
- 2 Tbsp 2 tsp Sesame oil
- ½ cup Brown sugar, packed
- 32 cloves OR ¼ cup *Garlic, fresh, minced
- ½ cup Ginger root, shredded
- 1 tsp Red pepper flakes
- ⅓ cup Canola oil
- 2 gal Broccoli, fresh, chopped
- ¼ cup ½ tsp Sesame seeds
Quantity
25 Servings
Weight
- 32 fl oz Water
- 12¹⁄2 oz Spaghetti noodles, whole-wheat, uncooked
- 5 lb 4 oz Tofu, firm, drained, cubed ¹⁄2"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 2 lb 1 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 1 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ¹⁄2"
- 1 cup Soy sauce, low-sodium
- 1 Tbsp 1 tsp Sesame oil
- ¹⁄4 cup Brown sugar, packed
- 16 cloves OR 2 Tbsp *Garlic, fresh, minced
- ¹⁄4 cup Ginger root, shredded
- ¹⁄2 tsp Red pepper flakes
- 2 Tbsp 2 tsp Canola oil
- 1 gal Broccoli, fresh, chopped
- 2 Tbsp ¹⁄4 tsp Sesame seeds
50 Servings
Weight
- 64 fl oz Water
- 1 lb 9 oz Spaghetti noodles, whole-wheat, uncooked
- 10 lb 8 oz Tofu, firm, drained, cubed ½"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 4 lb 2 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 2 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ½"
- 2 cups Soy sauce, low-sodium
- 2 Tbsp 2 tsp Sesame oil
- ½ cup Brown sugar, packed
- 32 cloves OR ¼ cup *Garlic, fresh, minced
- ½ cup Ginger root, shredded
- 1 tsp Red pepper flakes
- ⅓ cup Canola oil
- 2 gal Broccoli, fresh, chopped
- ¼ cup ½ tsp Sesame seeds
*See Marketing Guide
Ingredients
25 Servings
Weight
- 32 fl oz Water
- 12¹⁄2 oz Spaghetti noodles, whole-wheat, uncooked
- 5 lb 4 oz Tofu, firm, drained, cubed ¹⁄2"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 2 lb 1 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 1 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ¹⁄2"
- 1 cup Soy sauce, low-sodium
- 1 Tbsp 1 tsp Sesame oil
- ¹⁄4 cup Brown sugar, packed
- 16 cloves OR 2 Tbsp *Garlic, fresh, minced
- ¹⁄4 cup Ginger root, shredded
- ¹⁄2 tsp Red pepper flakes
- 2 Tbsp 2 tsp Canola oil
- 1 gal Broccoli, fresh, chopped
- 2 Tbsp ¹⁄4 tsp Sesame seeds
50 Servings
Weight
- 64 fl oz Water
- 1 lb 9 oz Spaghetti noodles, whole-wheat, uncooked
- 10 lb 8 oz Tofu, firm, drained, cubed ½"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 4 lb 2 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 2 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ½"
- 2 cups Soy sauce, low-sodium
- 2 Tbsp 2 tsp Sesame oil
- ½ cup Brown sugar, packed
- 32 cloves OR ¼ cup *Garlic, fresh, minced
- ½ cup Ginger root, shredded
- 1 tsp Red pepper flakes
- ⅓ cup Canola oil
- 2 gal Broccoli, fresh, chopped
- ¼ cup ½ tsp Sesame seeds
Quantity
25 Servings
Weight
- 32 fl oz Water
- 12¹⁄2 oz Spaghetti noodles, whole-wheat, uncooked
- 5 lb 4 oz Tofu, firm, drained, cubed ¹⁄2"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 2 lb 1 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 1 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ¹⁄2"
- 1 cup Soy sauce, low-sodium
- 1 Tbsp 1 tsp Sesame oil
- ¹⁄4 cup Brown sugar, packed
- 16 cloves OR 2 Tbsp *Garlic, fresh, minced
- ¹⁄4 cup Ginger root, shredded
- ¹⁄2 tsp Red pepper flakes
- 2 Tbsp 2 tsp Canola oil
- 1 gal Broccoli, fresh, chopped
- 2 Tbsp ¹⁄4 tsp Sesame seeds
50 Servings
Weight
- 64 fl oz Water
- 1 lb 9 oz Spaghetti noodles, whole-wheat, uncooked
- 10 lb 8 oz Tofu, firm, drained, cubed ½"
- - - Soy sauce, low-sodium
- - - Sesame oil
- - - Brown sugar, packed
- - - *Garlic, fresh, minced
- - - Ginger root, shredded
- - - Red pepper flakes
- - - Canola oil
- 4 lb 2 oz Broccoli, fresh, chopped
- - - Sesame seeds
Measure
- 2 qt Water
- - - Spaghetti noodles, whole-wheat, uncooked
- - - Tofu, firm, drained, cubed ½"
- 2 cups Soy sauce, low-sodium
- 2 Tbsp 2 tsp Sesame oil
- ½ cup Brown sugar, packed
- 32 cloves OR ¼ cup *Garlic, fresh, minced
- ½ cup Ginger root, shredded
- 1 tsp Red pepper flakes
- ⅓ cup Canola oil
- 2 gal Broccoli, fresh, chopped
- ¼ cup ½ tsp Sesame seeds
*See Marketing Guide
Instructions
- Heat water to a rolling boil.
- Break spaghetti noodles in half. Slowly add noodles to boiling water. Stir constantly until water returns to a boil. Cook about 8 minutes or until al dente. Stir occasionally. Do not overcook. Drain well.
- Place tofu between two plates or between the bottom, flat surface of two pans. Apply slight pressure to squeeze out some of the liquid from the tofu. Cut tofu into ¹⁄2" cubes.
- Make sauce: In a medium bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger root, and red pepper flakes.
- Place tofu in a large bowl. Pour sauce over tofu. Carefully turn tofu several times to coat well. Set aside.
- Heat canola oil in nonstick skillet(s):For 25 servings, use 2 extra-large skillets. For 50 servings, use 4 extra-large skillets.
- Add broccoli and sauté for about 5 minutes, or until broccoli turns bright green and becomes tender.
- Remove broccoli from the pan, and set aside.
- Place tofu and sauce in skillet on medium–high heat and cook for 10 minutes on each side or until browned, turn gently.
- Gently stir in broccoli and continue cooking.Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
- Remove from heat, add sesame seeds, and gently stir.
- Serve 1 cup (8 oz ladle).Critical Control Point: Hold at 140 °F or higher.
Nutrition INFORMATION
Sautéed Tofu and Broccoli USDA Recipe for Child Care Centers
Amount Per Serving
1 cup (8 oz ladle)
Calories
190
Total Fat
7
g
11
%
Saturated Fat
1
g
6
%
Sodium
328
mg
14
%
Total Carbohydrate
20
g
7
%
Dietary Fiber
4
g
17
%
Total Sugars
4
g
4
%
Protein
15
g
30
%
Calcium
175
mg
18
%
Iron
3
mg
17
%
N/A=data not available
*Marketing Guide
25 Servings:
Broccoli: 2 lb 9 oz Garlic: 16 cloves
50 Servings:
Broccoli: 5 lb 2 oz Garlic: 32 cloves
Notes
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
1 clove is about ¹⁄2 teaspoon minced.
Note: Large broccoli pieces may be a choking hazard for younger children. Chop broccoli into smaller pieces.
Yield / Volume
25 Servings:
8 lb 14 oz 1 gal 2 qt 1 cup
50 Servings:
17 lb 12 oz 3 gal 2 cups