Grilled Stir-Fried Tofu and Soba Noodles

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4 servings

A great option for vegetarians and vegans, this dish features zucchini squash, yellow squash, cherry tomatoes, jalapeño, portobello mushroom, all served with tofu on a bed of soba noodles.

Ingredients

51⁄3 oz. zucchini squash
51⁄3 oz. yellow squash
11⁄3 tbsp. olive oil-canola blend
1⁄2 tsp. kosher salt
1⁄2 tsp. ground black pepper
4 oz. cherry tomatoes
1⁄8 oz. fresh jalapeño
1⁄3 tsp. kosher salt
1⁄2 tsp. ground black pepper
2 oz. julienne yellow onion
6 oz. portobello mushrooms
1⁄3 tsp. kosher salt
1⁄2 tsp. ground black pepper
2 tsp. olive oil-canola blend
102⁄3 oz. extra-firm tofu
1 tsp. olive oil-canola blend
1⁄3 tsp. kosher salt
2⁄3 tsp. ground black pepper
2⁄3 oz. roasted garlic
1⁄2 tsp. ground cumin
22⁄3 tbsp. chopped cilantro
14 oz. soba noodles 

Steps

1. Preheat grill. Wash and rinse squash and zucchini. Slice in half lengthwise and coat with first listed oil. Season with first listed salt and pepper. Grill until heated through and grill marks form.

2. Preheat oven to 350°F. Remove stems and clean tomatoes. Rinse jalapeños. Place tomatoes and
jalapeños on sheet pan. Season with second listing of salt and pepper. Roast in oven. After eight to 10 minutes, add onions to sheet pan. Continue roasting until ingredients are browned and roasted. Seed and mince jalapeños once cooled.

3. Coat mushrooms with second listing of oil. Season with third listing of salt and pepper. Grill
mushrooms until no longer firm. Slice 1-in. thick.

4. Brush tofu with third listing of oil. Season with fourth listing of salt and pepper. Grill tofu until heated through and grill marks form. Cut into large dice.

5. Combine all ingredients and serve over soba noodles.

Recipe by Norwalk Hospital, Connecticut (Morrison) 

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources