Chinese-Style Vegetables With Tofu USDA Recipe for Family Child Care
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
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 Home Childcare Crediting Information¾ cup (½ cup and ¼ cup measuring cups or 6 oz spoodle) provides ½ cup vegetable (¼ cup additional vegetable, ¼ cup red/orange vegetable), and 1 oz equivalent meat alternate.
Ingredients
- ¾ cup or 4 oz Fresh broccoli crowns, cut into small pieces
- 2 cups or 6 oz Fresh yellow squash, diced
- 1 cup or 4 oz Fresh red bell peppers, julienne slices
- 1 cup or 4 oz Fresh carrots, sliced
- 2 cups or 13⅓ oz Tofu
- ⅛ cup Water
- ⅛ cup Low-sodium soy sauce
- ¼ tsp Garlic powder
- ⅛ tsp Ground black or white pepper
- ½ tsp Ginger, minced
- ¼ tsp Asian five spice powder
- 12 oz Stir fry sauce (See Recipe Notes)
- - - *See Notes Section for a replacement list of vegetables to use in case the vegetables mentioned above are out of season.
Quantity
- ¾ cup or 4 oz Fresh broccoli crowns, cut into small pieces
- 2 cups or 6 oz Fresh yellow squash, diced
- 1 cup or 4 oz Fresh red bell peppers, julienne slices
- 1 cup or 4 oz Fresh carrots, sliced
- 2 cups or 13⅓ oz Tofu
- ⅛ cup Water
- ⅛ cup Low-sodium soy sauce
- ¼ tsp Garlic powder
- ⅛ tsp Ground black or white pepper
- ½ tsp Ginger, minced
- ¼ tsp Asian five spice powder
- 12 oz Stir fry sauce (See Recipe Notes)
- - - *See Notes Section for a replacement list of vegetables to use in case the vegetables mentioned above are out of season.
Ingredients
- ¾ cup or 4 oz Fresh broccoli crowns, cut into small pieces
- 2 cups or 6 oz Fresh yellow squash, diced
- 1 cup or 4 oz Fresh red bell peppers, julienne slices
- 1 cup or 4 oz Fresh carrots, sliced
- 2 cups or 13⅓ oz Tofu
- ⅛ cup Water
- ⅛ cup Low-sodium soy sauce
- ¼ tsp Garlic powder
- ⅛ tsp Ground black or white pepper
- ½ tsp Ginger, minced
- ¼ tsp Asian five spice powder
- 12 oz Stir fry sauce (See Recipe Notes)
- - - *See Notes Section for a replacement list of vegetables to use in case the vegetables mentioned above are out of season.
Quantity
- ¾ cup or 4 oz Fresh broccoli crowns, cut into small pieces
- 2 cups or 6 oz Fresh yellow squash, diced
- 1 cup or 4 oz Fresh red bell peppers, julienne slices
- 1 cup or 4 oz Fresh carrots, sliced
- 2 cups or 13⅓ oz Tofu
- ⅛ cup Water
- ⅛ cup Low-sodium soy sauce
- ¼ tsp Garlic powder
- ⅛ tsp Ground black or white pepper
- ½ tsp Ginger, minced
- ¼ tsp Asian five spice powder
- 12 oz Stir fry sauce (See Recipe Notes)
- - - *See Notes Section for a replacement list of vegetables to use in case the vegetables mentioned above are out of season.
*See Marketing Guide
Ingredients
- ¾ cup or 4 oz Fresh broccoli crowns, cut into small pieces
- 2 cups or 6 oz Fresh yellow squash, diced
- 1 cup or 4 oz Fresh red bell peppers, julienne slices
- 1 cup or 4 oz Fresh carrots, sliced
- 2 cups or 13⅓ oz Tofu
- ⅛ cup Water
- ⅛ cup Low-sodium soy sauce
- ¼ tsp Garlic powder
- ⅛ tsp Ground black or white pepper
- ½ tsp Ginger, minced
- ¼ tsp Asian five spice powder
- 12 oz Stir fry sauce (See Recipe Notes)
- - - *See Notes Section for a replacement list of vegetables to use in case the vegetables mentioned above are out of season.
Quantity
- ¾ cup or 4 oz Fresh broccoli crowns, cut into small pieces
- 2 cups or 6 oz Fresh yellow squash, diced
- 1 cup or 4 oz Fresh red bell peppers, julienne slices
- 1 cup or 4 oz Fresh carrots, sliced
- 2 cups or 13⅓ oz Tofu
- ⅛ cup Water
- ⅛ cup Low-sodium soy sauce
- ¼ tsp Garlic powder
- ⅛ tsp Ground black or white pepper
- ½ tsp Ginger, minced
- ¼ tsp Asian five spice powder
- 12 oz Stir fry sauce (See Recipe Notes)
- - - *See Notes Section for a replacement list of vegetables to use in case the vegetables mentioned above are out of season.
*See Marketing Guide
Ingredients
- ¾ cup or 4 oz Fresh broccoli crowns, cut into small pieces
- 2 cups or 6 oz Fresh yellow squash, diced
- 1 cup or 4 oz Fresh red bell peppers, julienne slices
- 1 cup or 4 oz Fresh carrots, sliced
- 2 cups or 13⅓ oz Tofu
- ⅛ cup Water
- ⅛ cup Low-sodium soy sauce
- ¼ tsp Garlic powder
- ⅛ tsp Ground black or white pepper
- ½ tsp Ginger, minced
- ¼ tsp Asian five spice powder
- 12 oz Stir fry sauce (See Recipe Notes)
- - - *See Notes Section for a replacement list of vegetables to use in case the vegetables mentioned above are out of season.
Quantity
- ¾ cup or 4 oz Fresh broccoli crowns, cut into small pieces
- 2 cups or 6 oz Fresh yellow squash, diced
- 1 cup or 4 oz Fresh red bell peppers, julienne slices
- 1 cup or 4 oz Fresh carrots, sliced
- 2 cups or 13⅓ oz Tofu
- ⅛ cup Water
- ⅛ cup Low-sodium soy sauce
- ¼ tsp Garlic powder
- ⅛ tsp Ground black or white pepper
- ½ tsp Ginger, minced
- ¼ tsp Asian five spice powder
- 12 oz Stir fry sauce (See Recipe Notes)
- - - *See Notes Section for a replacement list of vegetables to use in case the vegetables mentioned above are out of season.
*See Marketing Guide
Ingredients
- ¾ cup or 4 oz Fresh broccoli crowns, cut into small pieces
- 2 cups or 6 oz Fresh yellow squash, diced
- 1 cup or 4 oz Fresh red bell peppers, julienne slices
- 1 cup or 4 oz Fresh carrots, sliced
- 2 cups or 13⅓ oz Tofu
- ⅛ cup Water
- ⅛ cup Low-sodium soy sauce
- ¼ tsp Garlic powder
- ⅛ tsp Ground black or white pepper
- ½ tsp Ginger, minced
- ¼ tsp Asian five spice powder
- 12 oz Stir fry sauce (See Recipe Notes)
- - - *See Notes Section for a replacement list of vegetables to use in case the vegetables mentioned above are out of season.
Quantity
- ¾ cup or 4 oz Fresh broccoli crowns, cut into small pieces
- 2 cups or 6 oz Fresh yellow squash, diced
- 1 cup or 4 oz Fresh red bell peppers, julienne slices
- 1 cup or 4 oz Fresh carrots, sliced
- 2 cups or 13⅓ oz Tofu
- ⅛ cup Water
- ⅛ cup Low-sodium soy sauce
- ¼ tsp Garlic powder
- ⅛ tsp Ground black or white pepper
- ½ tsp Ginger, minced
- ¼ tsp Asian five spice powder
- 12 oz Stir fry sauce (See Recipe Notes)
- - - *See Notes Section for a replacement list of vegetables to use in case the vegetables mentioned above are out of season.
*See Marketing Guide
Instructions
- Make Stir Fry Sauce using USDA recipe
- Heat large non-stick skillet over medium high heat and spray with a pan release spray.
- Add broccoli. Sauté over medium-high heat for 2 minutes.
- Add squash. Sauté over medium-high heat for 3 minutes
- Fold in red bell peppers. Sauté over medium-high heat for 1-2 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.
- Add stir fry sauce to vegetables and tofu in a large saucepan. Heat uncovered over low heat for 30 seconds, stirring constantly.
- Pour vegetable mixture into a serving dish (8" x 8" x 2").
- Critical Control Point: Hold at 140 °F or higher until served.
- Serve ¾ cup (portion with ½ cup and ¼ cup measuring cups or 6 oz spoodle).
Nutrition INFORMATION
Nutrition Facts
Chinese-Style Vegetables With Tofu USDA Recipe for Family Child Care
Amount Per Serving 0 ¾ cup
Calories 127
Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 439mg19%
Potassium 221mg6%
Total Carbohydrate 13g4%
Dietary Fiber 2g8%
Total Sugars 6g7%
Protein 8g16%
Vitamin C 48mg58%
Vitamin D 0IU0%
Calcium 101mg10%
Iron 2mg11%
Vitamin A 205mcg
*
*Marketing Guide
Notes
Seasonal Vegetable Replacement Options:
Cauliflower, Celery, Onions, Cabbage, Green Beans, Green Peas, Zucchini, Snow Peas, Pimientos, and Water Chestnuts.
Stir Fry Sauce Recipe
⅛ cup or 1 oz Sugar
1⅓ tsp Sesame oil
⅛ cup Low-sodium soy sauce
1⅓ tsp Fresh ginger, grated
1 tsp Fresh garlic, minced
¼ tsp Ground black pepper
⅔ cup Vegetable stock
⅛ cup Apple cider vinegar
1 tsp Lime juice
¼ cup or ½ oz Fresh green onions, diced
⅛ cup 1 tsp Cornstarch (rounded up)
¼ cup Water
1. In a medium saucepan, add sugar, sesame oil, soy sauce, ginger, garlic, pepper, stock, apple cider vinegar, lime juice, and onions. 2. Heat uncovered over medium-high heat for 2-3 minutes until sauce comes to a simmer. Stir constantly. 3. Add cornstarch and water to thicken sauce. Simmer uncovered over medium-high heat for 1 minute, stirring constantly. Critical Control Point: Heat to 140 °F or higher for at least 15 second. 4. Pour stir fry sauce into a baking dish (8” x 8” x 2”). Critical Control Point: Hold at 140 °F or higher until served.
1. In a medium saucepan, add sugar, sesame oil, soy sauce, ginger, garlic, pepper, stock, apple cider vinegar, lime juice, and onions. 2. Heat uncovered over medium-high heat for 2-3 minutes until sauce comes to a simmer. Stir constantly. 3. Add cornstarch and water to thicken sauce. Simmer uncovered over medium-high heat for 1 minute, stirring constantly. Critical Control Point: Heat to 140 °F or higher for at least 15 second. 4. Pour stir fry sauce into a baking dish (8” x 8” x 2”). Critical Control Point: Hold at 140 °F or higher until served.
Yield / Volume
