Sautéed Tofu and Broccoli

50 servings  1 cup (8 oz ladle)


1 cup provides:

  • 1.5 oz eq meat/meat alternate, ¼ cup dark green vegetable, and .5 oz eq grains.

PrimeroEdge Recipe Code: SR110029

Category: Broccoli


Sautéed Tofu and Broccoli

2 qt (64 fl oz)  Water
1 lb 9 oz  Spaghetti noodles, whole-wheat, uncooked
10 lb 8 oz  Tofu, firm, drained, cubed ½ inch
2 cups  Soy sauce, low-sodium
2 Tbsp 2 tsp  Sesame oil
½ cup  Brown sugar, packed
32 cloves OR ¼ cup  Garlic, fresh, minced
½ cup  Ginger root, shredded
1 tsp  Red pepper flakes
⅓ cup  Canola oil
2 gal (4 lb 2 oz)  Broccoli, fresh, chopped
¼ cup ½ tsp  Sesame seeds

Sautéed Tofu and Broccoli Directions

  1. Heat water to a rolling boil.
  2. Break spaghetti noodles in half. Slowly add noodles to boiling water. Stir constantly until water returns to a boil. Cook about 8 minutes or until al dente. Stir occasionally. Do not overcook. Drain well.
  3. Place tofu between two plates or between the bottom, flat surface of two pans. Apply slight pressure to squeeze out some of the liquid from the tofu. Cut tofu into  ½" cubes.
  4. Make sauce: In a medium bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger root, and red pepper flakes.
  5. Place tofu in a large bowl. Pour sauce over tofu. Carefully turn tofu several times to coat well. Set aside.
  6. Heat canola oil in nonstick skillet(s): For 50 servings, use 4 extra-large skillets.
  7. Add broccoli and sauté for about 5 minutes, or until broccoli turns bright green and becomes tender.
  8. Remove broccoli from the pan, and set aside.
  9. Place tofu and sauce in skillet on medium–high heat and cook for 10 minutes on each side or until browned, turn gently.
  10. Gently stir in broccoli and continue cooking. Critical Control Point:Heat to 140 °F or higher for at least 15 seconds.
  11. Remove from heat, add sesame seeds, and gently stir.
  12. Serve 1 cup (8 oz ladle). Critical Control Point:Hold at 140 °F or higher.

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