Kashmiri Tofu and Rice
Fruit, Grains, Meat/ Meat Alternative, Vegetable, Main, Asian, Plant-Forward, Vegetarian
Yield: 100 Servings
Fruit: 1/8 cup
Vegetable: ½ cup
Meat/meat alternative: 1.5 oz. eq.
Grain: ½ oz. eq.
Ingredients
6 pounds Black Pearl Medley® rice
6 quarts Water
3 tablespoons Turmeric, ground, spice
3 tablespoons Cumin, ground, spices
3 tablespoons Cinnamon, ground, spices
1 1/4 cup Salt, kosher
21 ½ pounds Tofu, cubes or filets
3 ½ pounds Thai style chili sauce
½ cup Canola/olive oil blend
3 cups Ginger root, raw
¾ cup Garlic, raw, peeled, chopped
2 ½ pounds Onion, yellow, 1/4-inch diced
4 tablespoons Curry, dry powder, spices
4 ½ pounds Matchstick carrots, fresh
4 pounds Peppers, red, sweet (bell), 1/4-inch diced
4 pounds Peppers, green, sweet (bell), 1/4-inch diced
3 pounds Squash, summer, zucchini, 1/4-inch coin
3 pounds Cauliflower, fresh, florets
2 1/2 cupsUltimate vegetable base, no MSG
1 cup Honey, pure
2 1/2 cups Cilantro, finely chopped
2 pounds Cranberries, dried, sweetened
Method
Add rice to water. Stir in turmeric, cumin, cinnamon, and salt.
Bake rice in a pre-heated 350°F. (400°F. standard) oven for 50 minutes or until tender and all liquid is absorbed. CCP--Minimum internal temperature should be 140°F. or above.
Toss tofu cubes with Thai Chili sauce.
Transfer tofu to sheet pans and roast at 375°F. for about 15 minutes, or until the tofu is caramelized CCP-Minimum internal temperature should be 140°F. or above. CCP-Hold hot (140°F. or above) for use.
Heat oil in tilt skillet. Add in garlic, ginger, onions and curry powder and sauté for a minute until fragrant.
Add in the remainder of the vegetables, and sauté for 3-5 minutes.
Mix together the veg base, water, and honey. Add to the vegetables and toss to coat and heat through. Add cilantro.
Add dried cranberries. Mix well.
Transfer 5 1/2 pounds of rice mixture into each full hotel pan. Top each pan with 6 pounds of roasted tofu.
Source: Jeremy West, Greeley-Evans Weld County School District 6