Ethnic & Regional Recipes - Tofu & Broccoli Szechwan serves 50

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Tofu and Broccoli Szechwan

5 pounds of tofu
1/2 cup of vegetable oil
1/4 cup of vegetable oil
28 ounces of onions, diced
44 ounces of broccoli florets
1 pound of red bell pepper, 1/2-inch dice
2 cups of soy sauce
2 1/2 ounces of cornstarch
1 3/4 quarts of water
1 cup of cooking sherry
1 3/4 ounces of granulated sugar
2 ounces of ginger, finely minced
2 teaspoons of cayenne pepper
2 pounds of drained mandarin oranges
56 ounces of converted rice
4 1/2 quarts of boiling water
2 tablespoons of salt
2 tablespoons of vegetable oil

Drain tofu and dice into 1/2-inch cubes. Place tofu on silicone paper-lined or lightly greased baking sheet. Drizzle with vegetable oil. Bake at 300°F for 30 minutes. Hold for later step at above 140°F. Heat oil in steam-jacketed kettle. Sauté onions until barely tender. Add broccoli and bell pepper. Stir-fry until tender-crisp. Remove vegetables from kettle. Save for later step. Add soy sauce and cornstarch to tilting fry pan. Mix until smooth. Stir in water, sherry, sugar, ginger, and red pepper. Boil until mixture thickens, about 5 minutes. Stir in reserved vegetables and tofu. Take up in 12x20x4-inch counter pans. Garnish with drained mandarin oranges. Hold for service at 165°F. Cook rice according to package directions. Serve 6 oz tofu and broccoli over 4 oz rice

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