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

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
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.

Ingredients

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 

Steps

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

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

FSD Resources