Tofu with Noodles and Bok Choy

Ingredients

Soy sauce, low sodium, made from soy and wheat (shoyu) 7¾ cups
Water6 cups
Vinegar, apple cider2 cups
Sesame oil 2 cups
Canola/olive oil blend½ cup
Bok choy (Chinese cabbage) 14 pounds
Green onions, spring or scallions (includes tops and bulb), raw 10 ounces
Garlic, raw, peeled, chopped5 tablespoons
Ginger, ground 1 teaspoon
Tofu, cubes or filets13¾ pounds
Spaghetti noodles, pasta, whole wheat, cooked al dente(12 pounds cooked) (6 pounds dry)50 cups
Cilantro, finely chopped1⅓ cups

Instructions

  1. Combine soy sauce, water, apple cider vinegar and sesame oil in a large bowl to make the sauce. Set aside. 
  2. Heat oil on a tilt skillet or wok, add 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 sauce and cubed tofu to the vegetable mixture and bring to a boil. 
  5. Add the cooked spaghetti and cilantro, toss gently, heat through. 
  6. CCP-Minimum internal temperature should be at least 165°F. (for 15 seconds). 

Recipe Notes

Yield, weight: 62 pounds, 1 ounce