Tropical Tempeh with Pineapple & Rice
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.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
3 pounds 2 ounces Tempeh
1 cup Soy sauce, reduced sodium, divided
1 ½ cups Pineapple juice (use reserved liquid from drained pineapple below, if possible)
¾ gallon + ½ cup (1 ½ -#10 cans) Pineapple tidbits, liquid reserved
1 pint Onions, chopped
1 ½ quarts + ¼ cup Carrots, shredded
1-2 tablespoons Garlic powder
⅓ cup Ginger, granulated
1 tablespoon Crushed red pepper (optional)
1 quart Maple syrup
½ cup Soy sauce, reduced sodium
1 ¼ cups White vinegar
¾ gallon + ½ cup (1 ¼ -#10 cans) Garbanzo beans, canned, drained and rinsed
1 cup Cornstarch
1 cup Water
Rice Preparation for 2 ounce grain equivalent:
6 pounds 4 ounces Brown rice, dried
½ gallon Water
Servings: 100
Ingredients
6 pounds 4 ounces Tempeh
1 pint (2 cups) Soy sauce, reduced sodium, divided
3 cups Pineapple juice (use reserved liquid from drained pineapple below, if possible)
1 ½ gallons + 1 cup (3-#10 cans) Pineapple tidbits, liquid reserved
1 quart Onions, chopped
¾ gallon + ½ cup Carrots, shredded
2-3 tablespoons Garlic powder
⅔ cup Ginger, granulated
2 tablespoons Crushed red pepper (optional)
½ gallon Maple syrup
1 cup Soy sauce, reduced sodium
1 pint + ½ cup White vinegar
1 ½ gallons + 1 cup (2 ½ -#10 cans) Garbanzo beans, canned, drained and rinsed
1 pint Cornstarch
1 pint Water
Rice Preparation for 2 ounce grain equivalent:
12 pounds 8 ounces Brown rice, dried
1 gallon Water
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Cube tempeh and combine tempeh with ½ cup soy sauce and pineapple juice.
Let marinate for 20 minutes.
2. Prepare rice by combining with water and cooking. Fluff. Place in warmer until service.
*Recommended cooking method: Steam or bake, covered for approximately 15 minutes. Alternative cooking method: Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat. HACCP Critical Control Point: Hold at 135°F or higher.
3. Heat oven to 325°F.
4. Place tempeh on a baking sheet with parchment paper or coated with no stick cooking spray. Bake for approximately 30 minutes, flipping the halfway through. Allow to cool. This step can be done the day before (store in cooler overnight).
3. Combine pineapple, tempeh, chickpeas, maple syrup, soy sauce, vinegar, onion, carrots, garlic, ginger and red pepper flakes in a saucepan or steamtable pan. Simmer for 30 minutes, until sauce begins to thicken and the tofu and chickpeas are well coated.
4. In a small bowl, whisk together cornstarch and cold water.
6. Add cornstarch mixture to the sauce, stirring constantly until the cornstarch is fully combined and mixture is thickened, approximately 3-5 minutes. Keep warm until meal service.
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 for 2 M/MA
Portion 1 cup of Tropical Tempeh and Pineapple mixture over 1 cup of brown rice.
Each serving provides 2 ounces meat/meat alternates, ¼ cup fruit, ⅛ cup red/orange vegetable and 2 ounces grain equivalents.
Serving information for 1 M/MA
Portion ½ cup of Tropical Tempeh and Pineapple mixture over ½ cup of brown rice.
Each serving provides 1 ounce meat/meat alternates, ⅛ cup fruit, and 1 ounce grain equivalents.
Nutrition information for 2 M/MA
Calories: 561 Total Fat: 6.6g Saturated Fat: 0.7g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 110g Fiber: 9g Total Sugar: 24g Protein: 18g Sodium: 309mg Vitamin A: 134μg Vitamin C: 4mg Calcium: 85mg Iron: 4mg Folate: 12μg
Nutrition information for 1 M/MA
Calories: 281 Total Fat: 3.3g Saturated Fat: 0.4g Monounsaturated Fat: 0.5g Polyunsaturated Fat: 0.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 55g Fiber: 4.5g Total Sugar: 12g Protein: 9g Sodium: 155mg Vitamin A: 67μg Vitamin C: 2mg Calcium: 43mg Iron: 2mg Folate: 6μg
