Spicy Crispy Tofu

Name: Spicy Crispy Tofu
Ingredients: 7 lb + 8 oz Tofu (raw, extra firm); ¼ cup + 1 Tbsp Olive oil; ¼ cup + 1 Tbsp Low-sodium Soy Sauce; ¼ cup + 1 Tbsp Cornstarch; 1 Tbsp + 2 tsp Sriracha; 3 ½ Tbsp Sriracha; 3 ½ Tbsp Vinegar (red wine); 2/3 cup Low-sodium Soy Sauce; 3 ½ Tbsp Olive Oil; ¼ cup Light brown Sugar; 1 Tbsp Garlic (granulated)

Print Recipe

Serving Size:

4.4 ounces

Yield: 25 servings

Source:

JSI Recipe

Ingredients

7 lb + 8 oz Tofu, raw, extra firm
¼ cup + 1 Tbsp Olive oil
¼ cup + 1 Tbsp Low-sodium Soy Sauce
¼ cup + 1 Tbsp Cornstarch
1 Tbsp + 2 tsp Sriracha

Bibimbap-inspired Sauce

3 ½ Tbsp Sriracha
3 ½ Tbsp Vinegar, red wine
2/3 cup Low-sodium Soy Sauce
3 ½ Tbsp Olive Oil
¼ cup Light brown Sugar
1 Tbsp Garlic, granulated

Instructions:

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Wrap the tofu in a kitchen towel or paper towels and place a heavy object on top, like a pan with a can of beans. Let the tofu drain for at least 15 minutes.
In a large bowl, whisk the oil, soy sauce, cornstarch and Siracha until it becomes a cohesive mixture.
Unwrap the tofu and cube, then place in a large bowl. Toss with the oil, soy sauce, cornstarch and Siracha until the tofu is evenly coated.
Place on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Hold for hot service at 135°F or higher
For Bibimbap sauce: whisk all sauce ingredients together. Set aside and use for topping tofu when assembled with rice.

Nutritional Analysis:

Calories: 165kcalCarbohydrates: 6gProtein: 14gFat: 10.3gSaturated Fat: 1.5gTrans Fat: 0gCholesterol: 0mgSodium: 548mgFiber: 1.8gSugar: 1.7g

Meal Component Information:

Meat/Meat Alternate – 2 oz. equivalent

Note:

Choose USDA foods whenever available to save on cost.