Skip to main content
California Department of Education Logo

Recipe for Tofu Teriyaki with Vegetables

Japanese tofu teriyaki recipe with fresh summer vegetables developed by the California Culinary Centers for school food service menu planning.

Tofu Teriyaki with Vegetables

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields one–12 inch by 20 inch by 4 inch, steam table pan of tofu teriyaki with vegetables for 50 servings: ⅔ cup or one number 6 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 4 ounces or ½ cup brown sugar, packed
  • 2½ teaspoons granulated garlic
  • 2 teaspoons onion salt
  • 1 ounce or 1½ teaspoons ground ginger
  • 2 tablespoons Worcestershire sauce
  • 2 pounds and 8 ounces or 1 quart ketchup
  • ½ cup cider vinegar
  • 1 cup low-sodium soy sauce
  • 14 pounds firm tofu
  • 1 tablespoon table salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons ground turmeric
  • 1 tablespoon garlic powder
  • ¼ cup vegetable oil or olive oil (U.S. Department of Agriculture food item)
  • 1 pound and 8 ounces as purchased (AP) fresh yellow onions
  • 2 pounds AP fresh, ready-to-use, broccoli florets
  • 1 pound AP green bell peppers
  • 1 pound AP red bell peppers

Directions

To Prepare Teriyaki Sauce
  1. Mix brown sugar, granulated garlic, onion salt, and ground ginger using a wire whisk in 2½ quart mixing bowl.
  2. Add Worcestershire sauce, ketchup, cider vinegar, and soy sauce to dry ingredients. Mix well. Set aside.
To Prepare Tofu
  1. Cut tofu into ½ inch squares. Put in one–12 inch by 20 inch by 4 inch steam table pan.
  2. Mix salt, pepper, turmeric, and garlic powder in 1 cup bowl. Sprinkle evenly over tofu.
  3.  Drizzle vegetable oil or olive oil over tofu and mix.
  4. Put uncovered pan in preheated conventional oven at 350°F or convection oven at 325°F for 20 minutes. Roast until tofu is brown.
To Prepare Vegetables
  1. Trim, peel, and chop onions to measure 3½ cups.
  2. Rinse broccoli, green peppers, and red peppers in cold running water.
  3. Measure broccoli 3 quarts and 2⅜ cups.
  4. Trim, core and chop peppers into 1 inch squares to measure 2⅜ cups. 
  5. Add onions, broccoli, and peppers to pan with tofu.
  6. Pour teriyaki sauce over tofu and vegetables and mix.
  7. Cover pan and return to oven for approximately 20 minutes. Critical Control Point (CCP): Heat to 165°F or higher for at least 15 seconds.
  8. Serve hot. CCP: Hold for hot service at 135°F or higher.
  9. Portion ⅔ cup serving (one number 6 scoop) tofu teriyaki with vegetables.

Nutritional Analysis

  • Calories, in K calories: 165.00
  • Carbohydrates, in grams: 15.01
  • Protein, in grams: 11.79
  • Saturated fat, in grams: 1.68
  • Trans fat, in grams: 0
  • Total fat, in grams: 6.00
  • Sodium, in milligrams: 277.53

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields two–12 inch by 20 inch by 6 inch, steam table pan of tofu teriyaki with vegetables for 100 servings: ⅔ cup or one number 6 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 8 ounces or 1 cup brown sugar, packed
  • 1 tablespoon and 2 teaspoons granulated garlic
  • 1 tablespoon and 1 teaspoon onion salt
  • 2 ounces or 1 tablespoon ground ginger
  • ¼ cup Worcestershire sauce
  • 5 pounds and 8 ounces or 2 quarts ketchup
  • 1 cup cider vinegar
  • 2 cups low-sodium soy sauce
  • 28 pounds firm tofu
  • 2 tablespoons table salt
  • 2 tablespoons ground black pepper
  • ¼ cup ground turmeric
  • 2 tablespoons garlic powder
  • ½ cup vegetable oil or olive oil (U.S. Department of Agriculture food item)
  • 3 pounds as purchased (AP) fresh yellow onions
  • 4 pounds AP fresh, ready-to-use broccoli florets
  • 2 pounds AP green bell peppers
  • 2 pounds AP red bell peppers

Directions

To Prepare Teriyaki Sauce
  1. Mix brown sugar, granulated garlic, onion salt, and ground ginger using a wire whisk in 5 quart mixing bowl.
  2. Add Worcestershire sauce, ketchup, cider vinegar, and soy sauce to dry ingredients. Mix well. Set aside.
To Prepare Tofu
  1. Cut tofu into ½ inch squares. Put in two–12 inch by 20 inch by 6 inch steam table pan.
  2. Mix salt, pepper, turmeric, and garlic powder in 1 cup bowl. Sprinkle evenly over tofu.
  3. Drizzle vegetable oil or olive oil over tofu and mix.
  4. Put uncovered pan in preheated conventional oven at 350°F or convection oven at 325°F for 20 minutes. Roast until tofu is brown.
To Prepare Vegetables
  1. Trim, peel, and chop onions to measure 1 quart and 3 cups.
  2. Rinse broccoli, green peppers, and red peppers in cold running water.
  3. Measure broccoli, 1 gallon, 3 quarts, and ½ cup.
  4. Trim, core and chop peppers into 1 inch squares to measure 4¾ cups. 
  5. Add onions, broccoli, and peppers to pan with tofu.
  6. Pour teriyaki sauce over tofu and vegetables and mix.
  7. Cover pan and return to oven for approximately 20 minutes. Critical Control Point (CCP): Heat to 165°F or higher for at least 15 seconds.
  8. Serve hot. CCP: Hold for hot service at 135°F or higher.
  9. Portion ⅔ cup serving (one number 6 scoop) tofu teriyaki with vegetables.

Nutritional Analysis

  • Calories, in K calories: 165.00
  • Carbohydrates, in grams: 15.01
  • Protein, in grams: 11.79
  • Saturated fat, in grams: 1.68
  • Trans fat, in grams: 0
  • Total fat, in grams: 6.00
  • Sodium, in milligrams: 277.53

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes
  • Recipes with condiments
  • Meatless or plant-based recipes

Serving Suggestion

  • Yield 50 or yield 100–⅔ cup servings of tofu teriyaki and vegetables
  • Optional: Serve over brown rice (Rice is not included in nutritional analysis or contribution to the meal pattern)

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2.00 ounce equivalents meat/meat alternative
  • ⅜ cup vegetable (¼ cup dark green vegetable, ⅛ cup other vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Vegetable oil or olive oil

Recipe Roots (Flavor Profile)

  • Japan

Preparation Time

  • Preparation to serve time: 40 minutes for 50 servings and 50 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Heat to 165°F or higher for at least 15 seconds.
  • CCP: Hold for hot service at 135°F or higher.

Kid Rating

Four-fork kid rating.

Culinary Center

Davis Joint Unified School District

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Friday, June 16, 2023
Related Content
Recently Posted in Nutrition
  • 2024–25 CNP Reimbursement Rates (added 27-Feb-2024)
    The U.S. Department of Agriculture issued the Summer Food Service Program 2024 reimbursement rates for breakfast, lunch, supper, and snacks. You can review these rates on the 2024 Child Nutrition Programs (CNP) Reimbursement Rates.
  • New SFSP Management Bulletins (added 27-Feb-2024)
    The CDE has published five new Management Bulletins that impact the Summer Food Service Program.
  • SFSP Policy Updates Listening Session (added 27-Feb-2024)
    The CDE will host a Listening Session that will review changes to the federal SFSP regulations and how these policies will impact SFSP operations.
  • Updated USDA Guidance on the CEP (added 27-Feb-2024)
    This page contains updated USDA guidance on the CEP, including new policy memos.
  • Governor Newsom Secures Presidential Aid (added 27-Feb-2024)
    Governor Newsom Secures Presidential Major Disaster Declaration to Support Storm Recovery Efforts in San Diego