Recipe

Instructions

Thaw edamame overnight in the refrigerator.

CCP: Hold cold at 41°F or below until ready to serve.
Ginger pickled carrots and sesame sauce maybe prepared up to 3 days in advance. See instructions below.

CCP: Hold refrigerated until ready to serve.
 
Slice each block of tofu half width-wise to make thinner blocks. Place the tofu into a 2-inch perforated pan set over a 4-inch solid pan. Do not overlap the slices. Place a solid 2-inch pan directly on top of the tofu and place two unopened cans on top to weight the pan down, and help to press out excess moisture. Suggestion is to use #10 cans of pineapple pieces as the weights, since the pineapple will be served cold for this recipe. Refrigerate weighted pans of tofu overnight, allowing them to drain.

CCP: Hold at cold 41°F or below.

Preheat convection oven to 475°F. Line a sheet tray with parchment paper. To prepare the tofu, discard the drained liquid. Arrange the tofu slabs in stacks. Cut each stack into 6 slices across the width, and then
make three more cuts lengthwise. Place three 14 oz blocks of diced tofu on each full sheet tray, do not overcrowd trays. Drizzle each tray with 1/4 cup oil. Gently toss the tofu to coat with oil, being careful not to break up the cubes. Place the tofu in the preheated oven and roast approximately for 20-30 minutes, until golden brown and crispy, stirring once or twice during cooking.

CCP: Cook to a minimum internal temperature of 135°F or above.

While the tofu roasts, combine poke sauce and soy sauce in a mixing bowl.

Remove tofu from oven and immediately toss in sauce mixture to coat the tofu. Tofu may be served hot, or it may be cooled following proper procedure and served
cold.

CCP: Hold and serve hot at 135°F or above.
Prepare brown rice per recipe instructions.

CCP: Hold and serve hot at 135°F or above.
Rinse cucumbers, red peppers, and scallions under running water. Dice cucumber into 1/2 inch pieces. Thinly slice scallions and red pepper into strips.

CCP: Hold refrigerated until ready to serve.
Drain pineapple pieces. Reserve juice for use in other recipes.

CCP: Hold refrigerated until ready to serve.
To serve, place 1 cup cooked, brown rice in the bottom into the bottom of each bowl. Then, working clockwise around the bowl, add prepared tofu, 1/2 cup pineapple pieces, 1/4 cup edamame, 1/4 cup red pepper, 1/4 cup cucumber, 1/2 cup ginger pickled carrots, 2 Tbsp of sesame sauce.

Other toppings may be added, such as 1/2 cup scallions, 1/4 cup shredded red cabbage, 1 tsp sesame seeds, 1 slice of fresh avocado, 2 tsp french fried onion strips (not included in nutrient analysis).

Ginger Pickled Carrots
Place carrots in a heat-proof, non-reactive container.
In a non-reactive sauce pan, combine water, vinegar, sugar, garlic and ginger. Bring to a boil, then immediately turn off heat.

Pour liquid over the carrots. Allow to cool slightly, then refrigerate, following proper cooling procedures. Dish may be made up to 3 days in advance and kept cold. Drain before serving and serve cold.

CCP: No bare hand contact with ready to eat foods. Store cold at 41°F or below.

Sesame Sauce
Whisk all ingredients together until combined. For ease of service, place sauce in a squeeze-top bottle and offer as a condiment.

CCP: Hold and serve cold at 41°F or below.

To serve, drizzle approximately 2 Tbsp of sauce onto each bowl decoratively.

Vegetarian Poke Bowl

Ginger Pickled Carrots

Sesame Sauce