Tofu with Szechuan Green Beans

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
3 2-inch hotel pans

Meatless Mondays have become a hit during the past few years. This dish is simple and quick to whip up for a weekly special.

Ingredients

30 lb. fresh cut French green beans
3 qt. Szechuan sauce
9 lb. extra-firm tofu
3 lb. cornstarch
Orange for garnish

Steps

  1. Remove tofu from package, drain well.
  2. Place tofu on rack within 2-inch hotel pan, cover tofu with plastic wrap.
  3. Place another 2-inch hotel pan on top of tofu, place a 10-pound can in pan as weight to press water out of tofu; press for 20 minutes.
  4. Remove pressed tofu from pan, cut into ½ -inch cubes.
  5. Toss tofu with cornstarch in bowl. Remove tofu, leaving excess cornstarch in bowl.
  6. Fry tofu at 350°F for 3 minutes, until tofu is light brown. Drain well and place in large bowl.
  7. Removed cleaned, trimmed whole green beans from packaging and rinse thoroughly.
  8. Lay green beans on towel on sheet pan and pat dry with another towel.
  9. Place ⅓ of green beans in fryer basket.
  10. Fry at 350°F for 3 minutes, until green beans are lightly blistered. Drain well, place in large bowl with tofu. Continue step five until all green beans are fried.
  11. Pour sauce over green beans. Lightly toss coating of all green beans.
  12. Place in 2-inch hotel pan to serve. Garnish with thin slices of orange.
Source: University of Illinois at Urbana-Champaign

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

Ideas and Innovation
iris camera

Biometric payment technologies such as finger and palm scanning are slowly emerging in foodservice operations, including the University of Maryland’s transition last fall. But the future may be leaning toward a more hands-off approach.

George Mason University in Fairfax, Va., was looking to speed up its meal-swiping process alongside a new unlimited dining plan. Iris cameras , which take a photograph of an eye that is converted into data that cannot revert back to a photograph, won out.

Danny Anthes, senior manager of information technology, says two factors stood out in...

FSD Resources