Sweet-and-Sour Tofu Salad with Broccoli and Himalayan Red Rice

Menu Part: 
Cuisine Type: 
8 servings

This salad uses Himalayan red rice, which contains a higher fiber content than white rice, to add texture. It also features orange juice, ginger, pineapple and broccoli.


1⁄2 cup Himalayan red rice
1⁄2 cup orange juice
1⁄2 cup ketchup
1⁄2 cup brown sugar
1⁄2 cup rice wine vinegar
1 tbsp. fresh ginger, minced
1 tbsp. Thai chili and garlic paste
2 tsp. cornstarch
1 pineapple, small dice
11⁄2 cups broccoli, diced, blanched, shocked
1 red pepper, julienned
1⁄4 green onion, thinly sliced
2 lb. firm tofu, small dice 


1. Bring 1 cup of water to a boil. Add rice and simmer for 20 minutes. Set aside to cool.

2. Combine orange juice, ketchup, brown sugar, vinegar, ginger, chili paste and cornstarch with 3/4 of pineapple and bring to a boil; cool.

3. When sweet-and-sour sauce and rice are cool, combine with 3/4 of broccoli, 3/4 of red pepper, 3/4 of green onion and all of tofu. Season to taste.

4. Place on platter and garnish with remaining broccoli, pineapple, red pepper and green onion.

Recipe by Kimball Union Academy, Meriden, N.H. (Flik Independent School Dining) 

More From FoodService Director

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

FSD Resources