Tofu with Noodles and Bok Choy

Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

1. Wash, peel, and mince garlic and ginger.
2. Wash and chop bok choy, green onions, and cilantro.
3. Dice tofu into 1oz. cubes.

Preparation

Prepare the pasta:
1. Follow the ratio of 1 pound of pasta per gallon of water. Fill a tilt skillet, steam kettle, or large pot with cold water (first water amount) based on how much pasta is being cooked.
2. Bring water to a rolling boil.
3. For each gallon of water, add 1/8 cup salt.
4. Add measured pasta and stir to avoid clumping.
5. Cook pasta to al dente. Time will vary based on factors such as altitude.
6. Scoop pasta out of pot with a large strainer and place it in a colander to drain.
7. Add just enough oil (first olive-canola oil amount) to coat the pasta and toss in the colander. Set aside.
8. If preparing ahead or transporting out: Spread pasta out on sheetpans. About 4 pounds will fit on a pan. Rack the sheetpans and cool completely under HACCP procedures.
9. Reheat pasta in oven at 350 degrees F. or until an internal temperature of 165 degrees F.

Tofu and Sauce Preparation:
1. Combine soy sauce, water (second water amount), apple cider vinegar, and sesame oil in a large bowl to make the sauce. Set aside.
2. Heat oil (second olive-canola oil) in a tilt skillet or wok, add the cubed tofu and saute for 5-10 until browned and has reached an internal temperature of 165 degrees F.
3. Add the bok choy and stir fry until it begins to wilt, about 3-5 minutes.
3. Add garlic, ginger, and green onions and cook another 2-3 minutes until fragrant.
4. Add the sauce to the pan and stir to combine.
5. Add the cooked spaghetti and cilantro and toss gently.
6. Hold hot above 140 degrees F. until service.

Serving

Serving = 1 1/2 cups