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Crispy Tofu

Crispy Tofu
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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

4.4 oz
Yield: 50

Source:

JSI Back to Basics: Asian Fusion Recipe (adapted from: delishknowledge.com)

Ingredients
 

  • 14.5 lbs + 1.5 oz Tofu, raw, extra firm – see note
  • 1 cup +1/2 Tbsp Oil, olive
  • 1 cup + 1/2 Tbsp Soy sauce, reduced sodium
  • 1 cup + 1/2 Tbsp Cornstarch

Instructions:
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside – see note.
  2. Wrap the tofu in a kitchen towel or paper towels and place a heavy object on top (like a sheet pan with a number 10 can on top). Let the tofu drain for at least 15 minutes, but preferably the day before.
  3. Unwrap the tofu and portion into 1 – 2-inch cubes or desired size, then place in a large mixing bowl. In a separate bowl whisk the oil, soy sauce, and cornstarch together and pour over the tofu and mix until it is evenly coated.
  4. Place on the baking sheet and bake for 15-20 minutes, flipping half-way through, until golden brown and crispy.
  5. Hold for hot service at 135°F or higher.

Nutritional Analysis:

Serving: 4.4ozCalories: 243.63kcalCarbohydrates: 6.62gProtein: 23.17gFat: 16.04gSaturated Fat: 2.29gTrans Fat: 0gCholesterol: 0mgSodium: 361.75mgFiber: 3.07gSugar: 0g

Meal Component Information:

Meat Alternate – 2 oz equivalent

Note:

Choose USDA foods whenever available to save on cost. Note yield, crediting, and nutritionals may change if substituted.
If using a combi oven set to 400°F with 10% – 30% steam, but you should test on your school’s equipment for best results.
For best results drain tofu the day before preparing and cooking.