Chinese-Style Vegetables With Tofu USDA Recipe for Schools

Chinese-Style Vegetables With Tofu is a variety of fresh vegetables and tofu combined with a stir-fry sauce.
NSLP/SBP CREDITING INFORMATION
³⁄4 cup (6 fl oz spoodle) provides 1 oz equivalent meat alternate, ¹⁄8 cup red/orange vegetable, ¹⁄8 cup other vegetable, and ¹⁄4 cup additional vegetable.
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Ingredients
 

50 Servings

    Weight

    • - - Canola oil
    • 2 lb *Broccoli crowns, fresh, cut into small pieces
    • 1 lb *Yellow squash, fresh, diced
    • 2 lb *Red bell peppers, fresh, julienne slices
    • 2 lb 8 oz *Carrots, fresh, sliced
    • 7 lb Tofu
    • - - Water
    • - - Soy sauce, low-sodium
    • - - Garlic powder
    • - - Black or white pepper, ground
    • - - Ginger, fresh, minced
    • - - Asian five-spice powder
    • 6 lb 3 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

    Measure

    • 2 Tbsp Canola oil
    • 3 qt 2¹⁄4 cups *Broccoli crowns, fresh, cut into small pieces
    • 3 cups 1 Tbsp *Yellow squash, fresh, diced
    • 1 qt 2 cups *Red bell peppers, fresh, julienne slices
    • 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
    • 3 qt 1 cup Tofu
    • ½ cup Water
    • 1 cup Soy sauce, low-sodium
    • 2 tsp Garlic powder
    • ½ tsp Black or white pepper, ground
    • ¼ cup 1 Tbsp 1 tsp Ginger,fresh, minced
    • 2 tsp Asian five-spice powder
    • 2 qt 3¹⁄2 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

    100 Servings

      Weight

      • - - Canola oil
      • 4 lb *Broccoli crowns, fresh, cut into small pieces
      • 2 lb *Yellow squash, fresh, diced
      • 4 lb *Red bell peppers, fresh, julienne slices
      • 5 lb *Carrots, fresh, sliced
      • 14 lb Tofu
      • - - Water
      • - - Soy sauce,low-sodium
      • - - Garlic powder
      • - - Black or white pepper, ground
      • - - Ginger,fresh, minced
      • - - Asian five-spice powder
      • 12 lb 6 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

      Measure

      • ¼ cup Canola oil
      • 1 gal 3 qt ¹⁄2 cup *Broccoli crowns,fresh, cut into small pieces
      • 1 qt 2 cups 2 Tbsp *Yellow squash, fresh, diced
      • 3 qt *Red bell peppers, fresh, julienne slices
      • 1 gal 2 qt 2 Tbsp 2 tsp *Carrots, fresh, sliced
      • 1 gal 2 qt 2 cups Tofu
      • 1 cup Water
      • 2 cups Soy sauce, low-sodium
      • 1 Tbsp 1 tsp Garlic powder
      • 1 tsp Black or white pepper, ground
      • ½ cup 2 Tbsp 2 tsp Ginger, fresh, minced
      • 1 Tbsp 1 tsp Asian five-spice powder
      • 1 gal 1 qt 3 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

      Quantity
       

      50 Servings

        Weight

        • - - Canola oil
        • 2 lb *Broccoli crowns, fresh, cut into small pieces
        • 1 lb *Yellow squash, fresh, diced
        • 2 lb *Red bell peppers, fresh, julienne slices
        • 2 lb 8 oz *Carrots, fresh, sliced
        • 7 lb Tofu
        • - - Water
        • - - Soy sauce, low-sodium
        • - - Garlic powder
        • - - Black or white pepper, ground
        • - - Ginger, fresh, minced
        • - - Asian five-spice powder
        • 6 lb 3 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

        Measure

        • 2 Tbsp Canola oil
        • 3 qt 2¹⁄4 cups *Broccoli crowns, fresh, cut into small pieces
        • 3 cups 1 Tbsp *Yellow squash, fresh, diced
        • 1 qt 2 cups *Red bell peppers, fresh, julienne slices
        • 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
        • 3 qt 1 cup Tofu
        • ½ cup Water
        • 1 cup Soy sauce, low-sodium
        • 2 tsp Garlic powder
        • ½ tsp Black or white pepper, ground
        • ¼ cup 1 Tbsp 1 tsp Ginger,fresh, minced
        • 2 tsp Asian five-spice powder
        • 2 qt 3¹⁄2 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

        100 Servings

          Weight

          • - - Canola oil
          • 4 lb *Broccoli crowns, fresh, cut into small pieces
          • 2 lb *Yellow squash, fresh, diced
          • 4 lb *Red bell peppers, fresh, julienne slices
          • 5 lb *Carrots, fresh, sliced
          • 14 lb Tofu
          • - - Water
          • - - Soy sauce,low-sodium
          • - - Garlic powder
          • - - Black or white pepper, ground
          • - - Ginger,fresh, minced
          • - - Asian five-spice powder
          • 12 lb 6 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

          Measure

          • ¼ cup Canola oil
          • 1 gal 3 qt ¹⁄2 cup *Broccoli crowns,fresh, cut into small pieces
          • 1 qt 2 cups 2 Tbsp *Yellow squash, fresh, diced
          • 3 qt *Red bell peppers, fresh, julienne slices
          • 1 gal 2 qt 2 Tbsp 2 tsp *Carrots, fresh, sliced
          • 1 gal 2 qt 2 cups Tofu
          • 1 cup Water
          • 2 cups Soy sauce, low-sodium
          • 1 Tbsp 1 tsp Garlic powder
          • 1 tsp Black or white pepper, ground
          • ½ cup 2 Tbsp 2 tsp Ginger, fresh, minced
          • 1 Tbsp 1 tsp Asian five-spice powder
          • 1 gal 1 qt 3 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

          Ingredients
           

          50 Servings

            Weight

            • - - Canola oil
            • 2 lb *Broccoli crowns, fresh, cut into small pieces
            • 1 lb *Yellow squash, fresh, diced
            • 2 lb *Red bell peppers, fresh, julienne slices
            • 2 lb 8 oz *Carrots, fresh, sliced
            • 7 lb Tofu
            • - - Water
            • - - Soy sauce, low-sodium
            • - - Garlic powder
            • - - Black or white pepper, ground
            • - - Ginger, fresh, minced
            • - - Asian five-spice powder
            • 6 lb 3 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

            Measure

            • 2 Tbsp Canola oil
            • 3 qt 2¹⁄4 cups *Broccoli crowns, fresh, cut into small pieces
            • 3 cups 1 Tbsp *Yellow squash, fresh, diced
            • 1 qt 2 cups *Red bell peppers, fresh, julienne slices
            • 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
            • 3 qt 1 cup Tofu
            • ½ cup Water
            • 1 cup Soy sauce, low-sodium
            • 2 tsp Garlic powder
            • ½ tsp Black or white pepper, ground
            • ¼ cup 1 Tbsp 1 tsp Ginger,fresh, minced
            • 2 tsp Asian five-spice powder
            • 2 qt 3¹⁄2 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

            100 Servings

              Weight

              • - - Canola oil
              • 4 lb *Broccoli crowns, fresh, cut into small pieces
              • 2 lb *Yellow squash, fresh, diced
              • 4 lb *Red bell peppers, fresh, julienne slices
              • 5 lb *Carrots, fresh, sliced
              • 14 lb Tofu
              • - - Water
              • - - Soy sauce,low-sodium
              • - - Garlic powder
              • - - Black or white pepper, ground
              • - - Ginger,fresh, minced
              • - - Asian five-spice powder
              • 12 lb 6 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

              Measure

              • ¼ cup Canola oil
              • 1 gal 3 qt ¹⁄2 cup *Broccoli crowns,fresh, cut into small pieces
              • 1 qt 2 cups 2 Tbsp *Yellow squash, fresh, diced
              • 3 qt *Red bell peppers, fresh, julienne slices
              • 1 gal 2 qt 2 Tbsp 2 tsp *Carrots, fresh, sliced
              • 1 gal 2 qt 2 cups Tofu
              • 1 cup Water
              • 2 cups Soy sauce, low-sodium
              • 1 Tbsp 1 tsp Garlic powder
              • 1 tsp Black or white pepper, ground
              • ½ cup 2 Tbsp 2 tsp Ginger, fresh, minced
              • 1 Tbsp 1 tsp Asian five-spice powder
              • 1 gal 1 qt 3 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

              Quantity
               

              50 Servings

                Weight

                • - - Canola oil
                • 2 lb *Broccoli crowns, fresh, cut into small pieces
                • 1 lb *Yellow squash, fresh, diced
                • 2 lb *Red bell peppers, fresh, julienne slices
                • 2 lb 8 oz *Carrots, fresh, sliced
                • 7 lb Tofu
                • - - Water
                • - - Soy sauce, low-sodium
                • - - Garlic powder
                • - - Black or white pepper, ground
                • - - Ginger, fresh, minced
                • - - Asian five-spice powder
                • 6 lb 3 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                Measure

                • 2 Tbsp Canola oil
                • 3 qt 2¹⁄4 cups *Broccoli crowns, fresh, cut into small pieces
                • 3 cups 1 Tbsp *Yellow squash, fresh, diced
                • 1 qt 2 cups *Red bell peppers, fresh, julienne slices
                • 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
                • 3 qt 1 cup Tofu
                • ½ cup Water
                • 1 cup Soy sauce, low-sodium
                • 2 tsp Garlic powder
                • ½ tsp Black or white pepper, ground
                • ¼ cup 1 Tbsp 1 tsp Ginger,fresh, minced
                • 2 tsp Asian five-spice powder
                • 2 qt 3¹⁄2 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

                100 Servings

                  Weight

                  • - - Canola oil
                  • 4 lb *Broccoli crowns, fresh, cut into small pieces
                  • 2 lb *Yellow squash, fresh, diced
                  • 4 lb *Red bell peppers, fresh, julienne slices
                  • 5 lb *Carrots, fresh, sliced
                  • 14 lb Tofu
                  • - - Water
                  • - - Soy sauce,low-sodium
                  • - - Garlic powder
                  • - - Black or white pepper, ground
                  • - - Ginger,fresh, minced
                  • - - Asian five-spice powder
                  • 12 lb 6 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                  Measure

                  • ¼ cup Canola oil
                  • 1 gal 3 qt ¹⁄2 cup *Broccoli crowns,fresh, cut into small pieces
                  • 1 qt 2 cups 2 Tbsp *Yellow squash, fresh, diced
                  • 3 qt *Red bell peppers, fresh, julienne slices
                  • 1 gal 2 qt 2 Tbsp 2 tsp *Carrots, fresh, sliced
                  • 1 gal 2 qt 2 cups Tofu
                  • 1 cup Water
                  • 2 cups Soy sauce, low-sodium
                  • 1 Tbsp 1 tsp Garlic powder
                  • 1 tsp Black or white pepper, ground
                  • ½ cup 2 Tbsp 2 tsp Ginger, fresh, minced
                  • 1 Tbsp 1 tsp Asian five-spice powder
                  • 1 gal 1 qt 3 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Canola oil
                    • 2 lb *Broccoli crowns, fresh, cut into small pieces
                    • 1 lb *Yellow squash, fresh, diced
                    • 2 lb *Red bell peppers, fresh, julienne slices
                    • 2 lb 8 oz *Carrots, fresh, sliced
                    • 7 lb Tofu
                    • - - Water
                    • - - Soy sauce, low-sodium
                    • - - Garlic powder
                    • - - Black or white pepper, ground
                    • - - Ginger, fresh, minced
                    • - - Asian five-spice powder
                    • 6 lb 3 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                    Measure

                    • 2 Tbsp Canola oil
                    • 3 qt 2¹⁄4 cups *Broccoli crowns, fresh, cut into small pieces
                    • 3 cups 1 Tbsp *Yellow squash, fresh, diced
                    • 1 qt 2 cups *Red bell peppers, fresh, julienne slices
                    • 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
                    • 3 qt 1 cup Tofu
                    • ½ cup Water
                    • 1 cup Soy sauce, low-sodium
                    • 2 tsp Garlic powder
                    • ½ tsp Black or white pepper, ground
                    • ¼ cup 1 Tbsp 1 tsp Ginger,fresh, minced
                    • 2 tsp Asian five-spice powder
                    • 2 qt 3¹⁄2 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

                    100 Servings

                      Weight

                      • - - Canola oil
                      • 4 lb *Broccoli crowns, fresh, cut into small pieces
                      • 2 lb *Yellow squash, fresh, diced
                      • 4 lb *Red bell peppers, fresh, julienne slices
                      • 5 lb *Carrots, fresh, sliced
                      • 14 lb Tofu
                      • - - Water
                      • - - Soy sauce,low-sodium
                      • - - Garlic powder
                      • - - Black or white pepper, ground
                      • - - Ginger,fresh, minced
                      • - - Asian five-spice powder
                      • 12 lb 6 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                      Measure

                      • ¼ cup Canola oil
                      • 1 gal 3 qt ¹⁄2 cup *Broccoli crowns,fresh, cut into small pieces
                      • 1 qt 2 cups 2 Tbsp *Yellow squash, fresh, diced
                      • 3 qt *Red bell peppers, fresh, julienne slices
                      • 1 gal 2 qt 2 Tbsp 2 tsp *Carrots, fresh, sliced
                      • 1 gal 2 qt 2 cups Tofu
                      • 1 cup Water
                      • 2 cups Soy sauce, low-sodium
                      • 1 Tbsp 1 tsp Garlic powder
                      • 1 tsp Black or white pepper, ground
                      • ½ cup 2 Tbsp 2 tsp Ginger, fresh, minced
                      • 1 Tbsp 1 tsp Asian five-spice powder
                      • 1 gal 1 qt 3 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Canola oil
                        • 2 lb *Broccoli crowns, fresh, cut into small pieces
                        • 1 lb *Yellow squash, fresh, diced
                        • 2 lb *Red bell peppers, fresh, julienne slices
                        • 2 lb 8 oz *Carrots, fresh, sliced
                        • 7 lb Tofu
                        • - - Water
                        • - - Soy sauce, low-sodium
                        • - - Garlic powder
                        • - - Black or white pepper, ground
                        • - - Ginger, fresh, minced
                        • - - Asian five-spice powder
                        • 6 lb 3 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                        Measure

                        • 2 Tbsp Canola oil
                        • 3 qt 2¹⁄4 cups *Broccoli crowns, fresh, cut into small pieces
                        • 3 cups 1 Tbsp *Yellow squash, fresh, diced
                        • 1 qt 2 cups *Red bell peppers, fresh, julienne slices
                        • 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
                        • 3 qt 1 cup Tofu
                        • ½ cup Water
                        • 1 cup Soy sauce, low-sodium
                        • 2 tsp Garlic powder
                        • ½ tsp Black or white pepper, ground
                        • ¼ cup 1 Tbsp 1 tsp Ginger,fresh, minced
                        • 2 tsp Asian five-spice powder
                        • 2 qt 3¹⁄2 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

                        100 Servings

                          Weight

                          • - - Canola oil
                          • 4 lb *Broccoli crowns, fresh, cut into small pieces
                          • 2 lb *Yellow squash, fresh, diced
                          • 4 lb *Red bell peppers, fresh, julienne slices
                          • 5 lb *Carrots, fresh, sliced
                          • 14 lb Tofu
                          • - - Water
                          • - - Soy sauce,low-sodium
                          • - - Garlic powder
                          • - - Black or white pepper, ground
                          • - - Ginger,fresh, minced
                          • - - Asian five-spice powder
                          • 12 lb 6 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                          Measure

                          • ¼ cup Canola oil
                          • 1 gal 3 qt ¹⁄2 cup *Broccoli crowns,fresh, cut into small pieces
                          • 1 qt 2 cups 2 Tbsp *Yellow squash, fresh, diced
                          • 3 qt *Red bell peppers, fresh, julienne slices
                          • 1 gal 2 qt 2 Tbsp 2 tsp *Carrots, fresh, sliced
                          • 1 gal 2 qt 2 cups Tofu
                          • 1 cup Water
                          • 2 cups Soy sauce, low-sodium
                          • 1 Tbsp 1 tsp Garlic powder
                          • 1 tsp Black or white pepper, ground
                          • ½ cup 2 Tbsp 2 tsp Ginger, fresh, minced
                          • 1 Tbsp 1 tsp Asian five-spice powder
                          • 1 gal 1 qt 3 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Canola oil
                            • 2 lb *Broccoli crowns, fresh, cut into small pieces
                            • 1 lb *Yellow squash, fresh, diced
                            • 2 lb *Red bell peppers, fresh, julienne slices
                            • 2 lb 8 oz *Carrots, fresh, sliced
                            • 7 lb Tofu
                            • - - Water
                            • - - Soy sauce, low-sodium
                            • - - Garlic powder
                            • - - Black or white pepper, ground
                            • - - Ginger, fresh, minced
                            • - - Asian five-spice powder
                            • 6 lb 3 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                            Measure

                            • 2 Tbsp Canola oil
                            • 3 qt 2¹⁄4 cups *Broccoli crowns, fresh, cut into small pieces
                            • 3 cups 1 Tbsp *Yellow squash, fresh, diced
                            • 1 qt 2 cups *Red bell peppers, fresh, julienne slices
                            • 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
                            • 3 qt 1 cup Tofu
                            • ½ cup Water
                            • 1 cup Soy sauce, low-sodium
                            • 2 tsp Garlic powder
                            • ½ tsp Black or white pepper, ground
                            • ¼ cup 1 Tbsp 1 tsp Ginger,fresh, minced
                            • 2 tsp Asian five-spice powder
                            • 2 qt 3¹⁄2 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

                            100 Servings

                              Weight

                              • - - Canola oil
                              • 4 lb *Broccoli crowns, fresh, cut into small pieces
                              • 2 lb *Yellow squash, fresh, diced
                              • 4 lb *Red bell peppers, fresh, julienne slices
                              • 5 lb *Carrots, fresh, sliced
                              • 14 lb Tofu
                              • - - Water
                              • - - Soy sauce,low-sodium
                              • - - Garlic powder
                              • - - Black or white pepper, ground
                              • - - Ginger,fresh, minced
                              • - - Asian five-spice powder
                              • 12 lb 6 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                              Measure

                              • ¼ cup Canola oil
                              • 1 gal 3 qt ¹⁄2 cup *Broccoli crowns,fresh, cut into small pieces
                              • 1 qt 2 cups 2 Tbsp *Yellow squash, fresh, diced
                              • 3 qt *Red bell peppers, fresh, julienne slices
                              • 1 gal 2 qt 2 Tbsp 2 tsp *Carrots, fresh, sliced
                              • 1 gal 2 qt 2 cups Tofu
                              • 1 cup Water
                              • 2 cups Soy sauce, low-sodium
                              • 1 Tbsp 1 tsp Garlic powder
                              • 1 tsp Black or white pepper, ground
                              • ½ cup 2 Tbsp 2 tsp Ginger, fresh, minced
                              • 1 Tbsp 1 tsp Asian five-spice powder
                              • 1 gal 1 qt 3 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Canola oil
                                • 2 lb *Broccoli crowns, fresh, cut into small pieces
                                • 1 lb *Yellow squash, fresh, diced
                                • 2 lb *Red bell peppers, fresh, julienne slices
                                • 2 lb 8 oz *Carrots, fresh, sliced
                                • 7 lb Tofu
                                • - - Water
                                • - - Soy sauce, low-sodium
                                • - - Garlic powder
                                • - - Black or white pepper, ground
                                • - - Ginger, fresh, minced
                                • - - Asian five-spice powder
                                • 6 lb 3 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                                Measure

                                • 2 Tbsp Canola oil
                                • 3 qt 2¹⁄4 cups *Broccoli crowns, fresh, cut into small pieces
                                • 3 cups 1 Tbsp *Yellow squash, fresh, diced
                                • 1 qt 2 cups *Red bell peppers, fresh, julienne slices
                                • 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
                                • 3 qt 1 cup Tofu
                                • ½ cup Water
                                • 1 cup Soy sauce, low-sodium
                                • 2 tsp Garlic powder
                                • ½ tsp Black or white pepper, ground
                                • ¼ cup 1 Tbsp 1 tsp Ginger,fresh, minced
                                • 2 tsp Asian five-spice powder
                                • 2 qt 3¹⁄2 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

                                100 Servings

                                  Weight

                                  • - - Canola oil
                                  • 4 lb *Broccoli crowns, fresh, cut into small pieces
                                  • 2 lb *Yellow squash, fresh, diced
                                  • 4 lb *Red bell peppers, fresh, julienne slices
                                  • 5 lb *Carrots, fresh, sliced
                                  • 14 lb Tofu
                                  • - - Water
                                  • - - Soy sauce,low-sodium
                                  • - - Garlic powder
                                  • - - Black or white pepper, ground
                                  • - - Ginger,fresh, minced
                                  • - - Asian five-spice powder
                                  • 12 lb 6 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                                  Measure

                                  • ¼ cup Canola oil
                                  • 1 gal 3 qt ¹⁄2 cup *Broccoli crowns,fresh, cut into small pieces
                                  • 1 qt 2 cups 2 Tbsp *Yellow squash, fresh, diced
                                  • 3 qt *Red bell peppers, fresh, julienne slices
                                  • 1 gal 2 qt 2 Tbsp 2 tsp *Carrots, fresh, sliced
                                  • 1 gal 2 qt 2 cups Tofu
                                  • 1 cup Water
                                  • 2 cups Soy sauce, low-sodium
                                  • 1 Tbsp 1 tsp Garlic powder
                                  • 1 tsp Black or white pepper, ground
                                  • ½ cup 2 Tbsp 2 tsp Ginger, fresh, minced
                                  • 1 Tbsp 1 tsp Asian five-spice powder
                                  • 1 gal 1 qt 3 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Canola oil
                                    • 2 lb *Broccoli crowns, fresh, cut into small pieces
                                    • 1 lb *Yellow squash, fresh, diced
                                    • 2 lb *Red bell peppers, fresh, julienne slices
                                    • 2 lb 8 oz *Carrots, fresh, sliced
                                    • 7 lb Tofu
                                    • - - Water
                                    • - - Soy sauce, low-sodium
                                    • - - Garlic powder
                                    • - - Black or white pepper, ground
                                    • - - Ginger, fresh, minced
                                    • - - Asian five-spice powder
                                    • 6 lb 3 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                                    Measure

                                    • 2 Tbsp Canola oil
                                    • 3 qt 2¹⁄4 cups *Broccoli crowns, fresh, cut into small pieces
                                    • 3 cups 1 Tbsp *Yellow squash, fresh, diced
                                    • 1 qt 2 cups *Red bell peppers, fresh, julienne slices
                                    • 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
                                    • 3 qt 1 cup Tofu
                                    • ½ cup Water
                                    • 1 cup Soy sauce, low-sodium
                                    • 2 tsp Garlic powder
                                    • ½ tsp Black or white pepper, ground
                                    • ¼ cup 1 Tbsp 1 tsp Ginger,fresh, minced
                                    • 2 tsp Asian five-spice powder
                                    • 2 qt 3¹⁄2 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

                                    100 Servings

                                      Weight

                                      • - - Canola oil
                                      • 4 lb *Broccoli crowns, fresh, cut into small pieces
                                      • 2 lb *Yellow squash, fresh, diced
                                      • 4 lb *Red bell peppers, fresh, julienne slices
                                      • 5 lb *Carrots, fresh, sliced
                                      • 14 lb Tofu
                                      • - - Water
                                      • - - Soy sauce,low-sodium
                                      • - - Garlic powder
                                      • - - Black or white pepper, ground
                                      • - - Ginger,fresh, minced
                                      • - - Asian five-spice powder
                                      • 12 lb 6 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                                      Measure

                                      • ¼ cup Canola oil
                                      • 1 gal 3 qt ¹⁄2 cup *Broccoli crowns,fresh, cut into small pieces
                                      • 1 qt 2 cups 2 Tbsp *Yellow squash, fresh, diced
                                      • 3 qt *Red bell peppers, fresh, julienne slices
                                      • 1 gal 2 qt 2 Tbsp 2 tsp *Carrots, fresh, sliced
                                      • 1 gal 2 qt 2 cups Tofu
                                      • 1 cup Water
                                      • 2 cups Soy sauce, low-sodium
                                      • 1 Tbsp 1 tsp Garlic powder
                                      • 1 tsp Black or white pepper, ground
                                      • ½ cup 2 Tbsp 2 tsp Ginger, fresh, minced
                                      • 1 Tbsp 1 tsp Asian five-spice powder
                                      • 1 gal 1 qt 3 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Canola oil
                                        • 2 lb *Broccoli crowns, fresh, cut into small pieces
                                        • 1 lb *Yellow squash, fresh, diced
                                        • 2 lb *Red bell peppers, fresh, julienne slices
                                        • 2 lb 8 oz *Carrots, fresh, sliced
                                        • 7 lb Tofu
                                        • - - Water
                                        • - - Soy sauce, low-sodium
                                        • - - Garlic powder
                                        • - - Black or white pepper, ground
                                        • - - Ginger, fresh, minced
                                        • - - Asian five-spice powder
                                        • 6 lb 3 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                                        Measure

                                        • 2 Tbsp Canola oil
                                        • 3 qt 2¹⁄4 cups *Broccoli crowns, fresh, cut into small pieces
                                        • 3 cups 1 Tbsp *Yellow squash, fresh, diced
                                        • 1 qt 2 cups *Red bell peppers, fresh, julienne slices
                                        • 3 qt 1 Tbsp 1 tsp *Carrots, fresh, sliced
                                        • 3 qt 1 cup Tofu
                                        • ½ cup Water
                                        • 1 cup Soy sauce, low-sodium
                                        • 2 tsp Garlic powder
                                        • ½ tsp Black or white pepper, ground
                                        • ¼ cup 1 Tbsp 1 tsp Ginger,fresh, minced
                                        • 2 tsp Asian five-spice powder
                                        • 2 qt 3¹⁄2 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)

                                        100 Servings

                                          Weight

                                          • - - Canola oil
                                          • 4 lb *Broccoli crowns, fresh, cut into small pieces
                                          • 2 lb *Yellow squash, fresh, diced
                                          • 4 lb *Red bell peppers, fresh, julienne slices
                                          • 5 lb *Carrots, fresh, sliced
                                          • 14 lb Tofu
                                          • - - Water
                                          • - - Soy sauce,low-sodium
                                          • - - Garlic powder
                                          • - - Black or white pepper, ground
                                          • - - Ginger,fresh, minced
                                          • - - Asian five-spice powder
                                          • 12 lb 6 oz Stir Fry Sauce USDA Recipe for Schools (see Notes)

                                          Measure

                                          • ¼ cup Canola oil
                                          • 1 gal 3 qt ¹⁄2 cup *Broccoli crowns,fresh, cut into small pieces
                                          • 1 qt 2 cups 2 Tbsp *Yellow squash, fresh, diced
                                          • 3 qt *Red bell peppers, fresh, julienne slices
                                          • 1 gal 2 qt 2 Tbsp 2 tsp *Carrots, fresh, sliced
                                          • 1 gal 2 qt 2 cups Tofu
                                          • 1 cup Water
                                          • 2 cups Soy sauce, low-sodium
                                          • 1 Tbsp 1 tsp Garlic powder
                                          • 1 tsp Black or white pepper, ground
                                          • ½ cup 2 Tbsp 2 tsp Ginger, fresh, minced
                                          • 1 Tbsp 1 tsp Asian five-spice powder
                                          • 1 gal 1 qt 3 cups Stir Fry Sauce USDA Recipe for Schools (see Notes)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil in a large stock pot.
                                          • Add broccoli. Simmer uncovered over medium–high heat for 2–3 minutes.
                                          • Add squash. Simmer uncovered over medium–high heat for 3–4 minutes.
                                          • Fold in bell peppers. Simmer uncovered over medium–high heat for 2–3 minutes.
                                          • Add carrots, tofu, water, soy sauce, garlic powder, pepper, ginger, and Asian spice. Simmer uncovered over medium–high heat for 2–3 minutes.
                                          • Critical Control Point: Heat to 135 °F or higher.
                                          • See Stir Fry Sauce USDA Recipe for Schools for recipe ingredients and directions.
                                          • Add stir-fry sauce to vegetables and tofu in stockpot. Heat uncovered over low heat for 30 seconds, stirring constantly.
                                          • Pour 1 gal 1 qt (about 10 lb) vegetable mixture into a steam table pan (12" x 20" x 2½").
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with 6 fl oz spoodle (3⁄4 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Chinese-Style Vegetables With Tofu USDA Recipe for Schools
                                          Amount Per Serving (0 ¾ cup (6 fl oz spoodle))
                                          Calories 102 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 385mg17%
                                          Potassium 194mg6%
                                          Total Carbohydrates 13g4%
                                          Dietary Fiber 2g8%
                                          Total Sugars 7g8%
                                          Protein 5g10%
                                          Vitamin D 0IU0%
                                          Calcium 59mg6%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Broccoli: 2 lb 8 oz

                                          Yellow squash: 1 lb 2 oz

                                          Red bell peppers: 2 lb 8 oz

                                          Carrots: 3 lb 2 oz

                                          100 Servings:

                                          Broccoli: 5 lb

                                          Yellow squash: 2 lb 4 oz

                                          Red bell peppers: 5 lb

                                          Carrots: 6 lb 4 oz

                                          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.
                                          Increase green onions to 1 quart for 50 servings and 2 quarts for 100 servings when preparing the Stir Fry Sauce USDA Recipe for Schools for this recipe.
                                          Seasonal vegetable replacement options: cauliflower, celery, onions, cabbage, green beans, green peas, zucchini, snow peas, pimientos, and water chestnuts.
                                          Yield / Volume
                                          50 Servings:

                                          About 20 lb

                                          About 2 gal 2 qt/2 steam table pans

                                          (12" x 20" x 2½")

                                          100 Servings:

                                          About 40 lb

                                          About 5 gal/4 steam table pans

                                          (12" x 20" x 2½")