Noodles with Stir-Fried Tofu and Bok Choy
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
6 pounds 4 ounces Noodles, Yakisoba or Spaghetti, dry weight
1 pint + 1 cup Soy Sauce, reduced sodium
1 pint + ¼ cup Water
1 cup + 2 tablespoons Apple cider vinegar
¾ cup Toasted sesame oil
2 tablespoons Vegetable oil
3 pounds 8 ounces Bok Choy, chopped
4 ounces Green Onions, chopped, white and green
7 pounds Tofu, cubed, firm, baked, 1 ounce equivalent or 14 pounds Tofu, cubed, firm, baked, 2 ounce equivalent
2 tablespoons Garlic, minced or 1 tablespoon Garlic, granulated
1 ½ tablespoons Ginger, minced or 1/3 teaspoon Ginger, granulated
½ cup Cilantro, chopped, fresh or 2 tablespoons Cilantro, dried
Servings: 100
Ingredients
12 pounds 8 ounces Noodles, Yakisoba or Spaghetti, dry weight
1 ½ quarts Soy Sauce, reduced sodium
1 quart + ½ cup Water
1 pint + ¼ cup Apple cider vinegar
1 ½ cup Toasted sesame oil
¼ cup Vegetable oil
7 pounds Bok Choy, chopped
8 ounces Green Onions, chopped, white and green
14 pounds Tofu, cubed, firm, baked, 1 ounce equivalent or 28 pounds Tofu, cubed, firm, baked, 2 ounce equivalent
¼ cup Garlic, minced or 1/8 cup Garlic, granulated
3 tablespoons Ginger, minced or 2/3 teaspoon Ginger, granulated
1 cup Cilantro, chopped, fresh or ¼ cup Cilantro, dried
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Prepare spaghetti or yakisoba noodles al dente; drain and keep warm.
2. If using tofu not already baked, heat oven to 325°F. Place tofu or a greased or foiled baking sheet. Bake for
approximately an hour, flipping the tofu every 15-20 minutes, until a large amount of the liquid is removed. Let
cool.
2. Meanwhile, combine soy sauce, water, apple cider vinegar and sesame oil in a large bowl to make the sauce;
set aside.
3. Heat vegetable oil in a tilt skillet or wok; add bok choy and stir-fry until it begins to wilt, about 3-5 minutes.
4. Add garlic, ginger, and green onions, and cook another 2-3 minutes until fragrant.
5. Add prepared sauce and cubed tofu to the vegetable mixture and bring to a boil.
6. Add the cooked noodles, toss gently; heat thoroughly until it reaches 150°F for 15 seconds.
7. Transfer to serving pans. Garnish each pan with cilantro.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Portion 1 ½ cups of stir fried noodles using 2 scoops with a 6 ounce spoodle or 2-#6 scoops onto each tray.
Each serving provides 1 meat/meat alternate (or 2 meat/meat alternates if using more tofu), 2 ounce equivalent
grains and 1/8 cup dark green vegetable.
Nutrition information
Per 1 ½ cup serving with 1 ounce tofu
Calories: 301 Total Fat: 9g Saturated Fat: 1g Monounsaturated Fat: 3g Polyunsaturated Fat: 4g Trans Fat: 0g
Cholesterol: 0mg Carbohydrate: 45g Fiber: 8g Total Sugar: 2g Protein: 16g Sodium: 491mg Vitamin A: 63μg
Vitamin C: 13mg Calcium: 194mg Iron: 3mg Folate: 45μg
Per 1 ½ cup serving with 2 ounces tofu
Calories: 344 Total Fat: 11g Saturated Fat: 2g Monounsaturated Fat: 4g Polyunsaturated Fat: 5g Trans Fat: 0g
Cholesterol: 0mg Carbohydrate: 46g Fiber: 9g Total Sugar: 2g Protein: 21g Sodium: 491mg Vitamin A: 63μg
Vitamin C: 13mg Calcium: 318mg Iron: 4mg Folate: 57μg
