Tropical Tofu 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
¾ gallon + ½ cup (1 ½ -#10 cans) Pineapple tidbits, drained
1 pint Onions, chopped
1 ½ quarts + ¼ cup Carrots, shredded
1-2 tablespoons Garlic powder
1/3 cup Ginger, granulated
1 tablespoon Crushed red pepper (optional)
1 quart Maple syrup
2/3 cup Soy sauce, reduced sodium
1 ¼ cups White vinegar
7 pounds Tofu, cubed, firm, baked (or follow baking instructions below)
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
1 ½ gallons + 1 cup (3-#10 cans) Pineapple tidbits, drained
1 quart Onions, chopped
¾ gallon + ½ cup Carrots, shredded
2-3 tablespoons Garlic powder
2/3 cup Ginger, granulated
2 tablespoons Crushed red pepper (optional)
½ gallon Maple syrup
1 ¼ cups Soy sauce, reduced sodium
1 pint + ½ cup White vinegar
14 pounds Tofu, cubed, firm, baked (or follow baking instructions below)
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. 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.
2. If using tofu not already baked, heat oven to 325°F. Place tofu on a baking sheet with parchment paper or
coated with no stick cooking spray. Bake for approximately an hour, flipping the tofu every 15-20 minutes,
until a large amount of the liquid is removed. Allow to cool. This step can be done the day before (store in
cooler overnight).
3. Combine pineapple, tofu, 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 Tofu 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 Tofu 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: 471 Total Fat: 6g Saturated Fat: 1g Monounsaturated Fat: 2g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 92g Fiber: 9g Total Sugar: 24g Protein: 16g Sodium: 283mg Vitamin A:117μg Vitamin C: 7mg Calcium: 200mg Iron: 3mg Folate: 70μg
Nutrition information for 1 M/MA
Calories: 235 Total Fat: 3g Saturated Fat: 0.5g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 46g Fiber: 4.5g Total Sugar: 12g Protein: 8g Sodium: 142mg Vitamin A: 59μg Vitamin C: 3mg Calcium: 48mg Iron: 2.5mg Folate: 56μg
