Ingredients
| Soy sauce, low sodium, made from soy and wheat (shoyu) | 7¾ cups |
| Water | 6 cups |
| Vinegar, apple cider | 2 cups |
| Sesame oil | 2 cups |
| Canola/olive oil blend | ½ cup |
| Bok choy (Chinese cabbage) | 14 pounds |
| Green onions, spring or scallions (includes tops and bulb), raw | 10 ounces |
| Garlic, raw, peeled, chopped | 5 tablespoons |
| Ginger, ground | 1 teaspoon |
| Tofu, cubes or filets | 13¾ pounds |
| Spaghetti noodles, pasta, whole wheat, cooked al dente(12 pounds cooked) (6 pounds dry) | 50 cups |
| Cilantro, finely chopped | 1⅓ cups |
Instructions
- Combine soy sauce, water, apple cider vinegar and sesame oil in a large bowl to make the sauce. Set aside.
- Heat oil on a tilt skillet or wok, add bok choy and stir fry until it begins to wilt, about 3-5 minutes.
- Add garlic, ginger, and green onions and cook another 2-3 minutes until fragrant.
- Add sauce and cubed tofu to the vegetable mixture and bring to a boil.
- Add the cooked spaghetti and cilantro, toss gently, heat through.
- CCP-Minimum internal temperature should be at least 165°F. (for 15 seconds).
Recipe Notes
Yield, weight: 62 pounds, 1 ounce