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

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

Industry News & Opinion

Oregon State University will begin weighing waste in its food halls after receiving a $27,000 grant from the Oregon Department of Environmental Quality’s Materials Management program, the Gazette Times reports.

The school will use the money to install a computer-based system to help keep track of the waste .

Through the system, which includes a scale and a camera, staff will be able to weigh leftover food and take a photo of it before it’s discarded.

After reviewing the data collected, school officials say they may try to reduce portion sizes, alter purchases or...

Sponsored Content
Yuzu

From T. Marzetti® Foodservice.

If the current culinary interest in yuzu is any indication, today’s diners are seeking fresher flavors and cleaner eats. Yuzu, a bumpy, big-seeded citrus fruit, is turning up regularly as a tart and tangy ingredient in appetizers, salad dressings and marinades due to its nutritional benefits and tasty flavor.

Here’s how operators can combine seasonal ingredients such as yuzu with other clean label meal components for an easy way to bring health and flavor to the top of the menu.

Healthy and delicious

It’s no secret that diners want...

FSD Resources