As you may suspect, this menu is a stretch for any crowd, community shelter notwithstanding. No matter how tasty, healthy or economical tofu can be, an unfortunate reputation often proceeds it. Inevitably, a few diners will hesitate (or refuse) to try it. So with that said, we'll present the recipe below, because it really was delicious and many people did enjoy it. But, we'll say upfront that our next attempt at teriyaki will be with poultry. When we do it again, we'll likely prepare boneless, skinlesss chicken thighs using the same roasting method described below.
As for the Kung Pao vegetables, they're sweet, tangy and have a great array of textures. We served them atop brown rice, but they would be equally good over rice noodles. Whether you're using meat or tofu as your protein, this is a great side dish. If you don't have access to a commercial flattop grill, you can accomplish the same dish by stir-frying your vegetables in stages using a wok or several large saute pans. Divide the oil accordingly to oil the pans before each batch and transfer the vegetables to the hotel pan in stages, being sure to keep them warm until ready to serve.
TERIYAKI TOFU
Makes 40 tofu steaks
- 10 lbs extra-firm tofu, drained
- 96 oz prepared teriyaki marinade (we like Trader Joy's Sesame Soyaki)
Preheat oven to 350 degees.
To marinate ahead of time: Remove each pound of tofu from packaging and allow liquid to drain off. Slice each pound of tofu into 4 equal rectangular slices, cutting in the long direction. Using several roasting pans with high sides, lay the tofu in a single layer and cover with teriyaki. Continue to stack single layers of tofu on top of each other, ensuring there is good coverage on all sides, until you have filled each roasting pan. Cover tightly and allow to marinate in the refrigerator for 4-24 hours.
To marinate just before cooking: Slice the tofu as indicated above and arrange in a single layer on two commercial-sized sheet pans. Brush each tofu slice with a generous coating of teriyaki and flip each slice over. Brush the top side of the tofu once again and make sure each piece is well-coated with the marinade before baking.
Bake tofu for 10-15 minutes until it begins to brown slightly. Remove from oven and baste the top side with any remaining teriyaki. Gently flip tofu over, baste top side once again, and return to oven for an additional 10 minutes until marinade has been absorbed and tofu has taken on a deep brown color.
KUNG PAO VEGETABLE STIR-FRY
40 servings
Kung Pao Sauce Base
- 5 cups brown rice syrup
- 2-1/2 cups rice wine vinegar
- 1-1/4 cup cornstarch
- 1/2 cup soy sauce
- 1 tsp cayenne pepper or more to taste
- 1 can crushed pineapple with juice (a non-traditional but delicious addition)
Combine all sauce ingredients in a small sauce pan and mix until well blended. Warm sauce over medium heat until gently simmering. Sauce will gradually thicken and turn glossy. At that point, remove from heat and keep warm until ready to serve.
Vegetable Stirfry
- 3/4 cup toasted sesame oil
- 1/4 cup canola oil
- 3 TBS crushed red pepper flakes (more or less to taste)
- 1/2 cup minced fresh ginger
- 1/4 cup minced fresh garlic
- 30 scallions, sliced thinly and diagonally
- 1 head green cabbage, very thinly sliced.
- 7 cups diced green pepper
- 7 cups diced red pepper
- 3 lbs broccoli florets
Preheat flattop grill to med-high heat. Prepare a large stock pot with 1" of water and place over high heat until water reaches a boil. Cover pot with tightly fitting lid and turn heat to low until ready to use. Place a full size hotel pan on the warming shelf above the oven to preheat.
Heat the oils, crushed red pepper flakes, ginger and garlic on the grilltop until ingredients are lightly fried, being careful not to burn garlic. Add scallions and saute for 3-5 minutes. Add cabbage and saute for 5-7 minutes until crisp-tender. Add peppers and saute for an additional 3- 5 minutes until crisp-tender.
While vegetables are frying, return stockpot to high heat. If you have a steamer basket, insert basket into stock pot. If you don't have a steamer basket, set a metal colander inside the stockpot. If you have neither, just use the stockpot. Add broccoli florets to the steamer basket, colander or pot. Briefly cook the broccoli until it turns bright green and becomes slightly tender. Remove broccoli from heat and set aside.
Transfer the stir-fry and the broccoli to the preheated hotel pan. Gradually pour the Kung Pao sauce base over the vegetables, stirring to incorporate as you go, and stopping when the vegetables are lightly covered (but not heavily coated) with sauce. Reserve any leftover sauce for another use. Cover pan tightly and keep warm until ready to serve.
BROWN RICE
40 servings
- 7 cups brown rice
- 14 cups water
Add dry rice to an XL, heavy-bottomed stockpot. Take stock pot to a deep sink and begin to rinse the rice in cool water, stirring rice gently with your hands to loosen any dirt or dust in the rice. Rinse rice 3-4 times until water runs clear, carefully pouring out water between each rinse.
After final rinse, add 14 cups spring or filtered water to the stock pot and place pot over high heat. Cover pot with a tightly-fitting lid and bring water to a boil. Immediately turn heat down and allow rice to gently simmer for 40-45 minutes until rice is tender and all water has been absorbed. Keep rice covered until ready to serve.
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