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

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

                                          Nutrition Facts
                                          Sautéed Tofu and Broccoli USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 cup (8 oz ladle)
                                          Calories 190 Calories from Fat 63
                                          % Daily Value*
                                          Total Fat 7g11%
                                          Saturated Fat 1g6%
                                          Sodium 328mg14%
                                          Total Carbohydrate 20g7%
                                          Dietary Fiber 4g17%
                                          Total Sugars 4g4%
                                          Protein 15g30%
                                          Calcium 175mg18%
                                          Iron 3mg17%
                                          *
                                          *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