Kung Pao Stir Fry

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Meat/ Meat Alternative, Vegetable, Main, Asian, Plant-Forward, Vegetarian

Yield: 100 Servings

Vegetable: 1 cup

Meat/meat alternative: 2 oz. eq.

Ingredients

28 pounds Tofu, cubes or filets

14 pounds Onion, yellow, 1/4-inch diced

13 pounds Peppers, red, sweet (bell), julienne

13 pounds Peppers, green, sweet (bell), julienne

4 pounds Celery, raw, diced

1 1/2 cups Canola/olive oil blend

1 cup Sesame oil

5/8 cup Garlic, dry powder, spices

5/8 cup Ginger, ground, spices

1/4 cup Pepper, red, crushed, flakes

1 ½ cups Thai style chili sauce

3 cups Soy sauce, low sodium

Method

  1. Preheat oven to 350°F.

  2. Combine the diced tofu, onion, bell peppers and celery.

  3. Mix together the vegetable oil, toasted sesame oil, garlic powder, ground ginger, and red chili flakes. Pour over the tofu and vegetables and mix to coat.

  4. Spray 2-inch hotel pans with pan release spray. Pour 10 cups tofu and vegetable mixture into prepared pans.

  5. Bake, uncovered, in the preheated 350°F. oven for about 15-20 minutes, or until tofu begins to brown and vegetables are tender-crisp.

  6. .Mix together the sweet chili sauce and soy sauce.

  7. Remove tofu and vegetables from oven. For each pan, distribute 1 cup sauce evenly over each pan. Stir to coat vegetables and tofu.

  8. Place back into oven and bake, uncovered, for an additional 3 minutes to help sauce adhere

Source: Jeremy West, Greeley-Evans Weld County School District 6