Tofu with Noodles and Bok Choy
Grains, Meat/Meat Alternative, Vegetable, Main, Asian, Plant-Forward, Vegan, Vegetarian
Yield: 100 Servings
Dark green vegetable: ¼ cup
Other vegetable: ½ cup
Meat/meat alternative: 1 oz. eq
Grain: 1 oz. eq.
Ingredients
7 ¾ cups Soy sauce, low sodium, made from soy and wheat (shoyu)
6 cups Water
2 cups Vinegar, apple cider
2 cups Sesame oil
½ cup Canola/olive oil blend
14 pounds Bok choy (Chinese cabbage)
10 ounces Green onions, spring or scallions (includes tops and bulb), raw
5 tablespoons Garlic, raw, peeled, chopped
1 teaspoon Ginger, ground
13 ¾ pounds Tofu, cubes or filets
50 cups cooked(12 pounds cooked)(6 pounds dry) Spaghetti noodles, pasta, whole wheat, cooked al dente
1 1/3 cups Cilantro, finely chopped
Method
Combine soy sauce, water, apple cider vinegar and sesame oil in a large bowl to make the sauce. Set aside.
Heat oil on a tilt skillet or wok, add bok choy and stir fry until it begins to wilt, about 3-5 minutes
Add garlic, ginger, and green onions and cook another 2-3 minutes until fragrant
Add sauce and cubed tofu to the vegetable mixture and bring to a boil.
Add the cooked spaghetti and cilantro, toss gently, heat through.CCP-Minimum internal temperature should be at least 165°F. (for 15 seconds).
Source: Jeremy West, Greeley-Evans Weld County School District 6