Tofu with Noodles and Bok Choy

Grains
1 oz.

Dark Green Veg
1/4 cup

Veg
1/2 cup

Meat/Alt
1 oz.

Yield: 100 servings

Ingredients

Soy sauce, low sodium, made from soy and wheat (shoyu)

7 ¾ cups

Water

6 cups

Vinegar, apple cider

2 cups

Sesame oil

2 cups

Canola/olive oil blend

½ cup

Bok choy (Chinese cabbage)

14 pounds

Green onions, spring or scallions (includes tops and bulb), raw

10 ounces

Garlic, raw, peeled, chopped

5 tablespoons

Ginger, ground

1 teaspoon

Tofu, cubes or filets

13 ¾ pounds

Spaghetti noodles, pasta, whole wheat, cooked al dente

50 cups cooked

(12 pounds cooked)

(6 pounds dry)

Cilantro, finely chopped

1 1/3 cups

Method

1. 1.      Combine soy sauce, water, apple cider vinegar and sesame oil in a large bowl to make the sauce. Set aside.

   2.      Heat oil on a tilt skillet or wok, add bok choy and stir fry until it begins to wilt, about 3-5 minutes

   3.      Add garlic, ginger, and green onions and cook another 2-3 minutes until fragrant

   4.      Add sauce and cubed tofu to the vegetable mixture and bring to a boil.

   5.      Add the cooked spaghetti and cilantro, toss gently, heat through

   CCP-Minimum internal temperature should be at least 165°F. (for 15 seconds).

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