Chinese Style Vegetables With Tofu USDA Recipe For Schools

Chinese-Style Vegetables With Tofu USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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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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 Carbohydrate 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")