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
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources