Tofu with Noodles and Bok Choy

Lo Mein with Bok Choy 2.jpg

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

  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).

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