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.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

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