5 pounds tofu
1/2 cup vegetable oil
1/4 cup vegetable oil
28 ounces onions, diced
44 ounces broccoli florets
1 pound red bell pepper, 1/2-inch dice
2 cups soy sauce
2 1/2 ounces cornstarch
1 3/4 quarts water
1 cup cooking sherry
1 3/4 ounces granulated sugar
2 ounces ginger, finely minced
2 teaspoons cayenne pepper
2 pounds drained mandarin oranges
56 ounces converted rice
4 1/2 quarts boiling water
2 tablespoons salt
2 tablespoons vegetable oil
Servings: 50
1. Drain tofu and dice into 1/2-inch cubes. Place tofu on silicone paper-lined or lightly greased baking sheet. Drizzle with vegetable oil. Bake at 300°F for 30 minutes. Hold for later step at above 140°F.
2. Heat oil in steam-jacketed kettle. Sauté onions until barely tender. Add broccoli and bell pepper. Stir-fry until tender-crisp. Remove vegetables from kettle. Save for later step.
3. Add soy sauce and cornstarch to tilting fry pan. Mix until smooth. Stir in water, sherry, sugar, ginger, and red pepper. Boil until mixture thickens, about 5 minutes. Stir in reserved vegetables and tofu. Take up in 12x20x4-inch counter pans. Garnish with drained mandarin oranges. Hold for service at 165°F.
4. Cook rice according to directions. Serve 6 oz tofu and broccoli over 4 oz rice.
1/2 cup vegetable oil
1/4 cup vegetable oil
28 ounces onions, diced
44 ounces broccoli florets
1 pound red bell pepper, 1/2-inch dice
2 cups soy sauce
2 1/2 ounces cornstarch
1 3/4 quarts water
1 cup cooking sherry
1 3/4 ounces granulated sugar
2 ounces ginger, finely minced
2 teaspoons cayenne pepper
2 pounds drained mandarin oranges
56 ounces converted rice
4 1/2 quarts boiling water
2 tablespoons salt
2 tablespoons vegetable oil
Servings: 50
1. Drain tofu and dice into 1/2-inch cubes. Place tofu on silicone paper-lined or lightly greased baking sheet. Drizzle with vegetable oil. Bake at 300°F for 30 minutes. Hold for later step at above 140°F.
2. Heat oil in steam-jacketed kettle. Sauté onions until barely tender. Add broccoli and bell pepper. Stir-fry until tender-crisp. Remove vegetables from kettle. Save for later step.
3. Add soy sauce and cornstarch to tilting fry pan. Mix until smooth. Stir in water, sherry, sugar, ginger, and red pepper. Boil until mixture thickens, about 5 minutes. Stir in reserved vegetables and tofu. Take up in 12x20x4-inch counter pans. Garnish with drained mandarin oranges. Hold for service at 165°F.
4. Cook rice according to directions. Serve 6 oz tofu and broccoli over 4 oz rice.
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