Menu and Recipe Manu.. - The Early Childhood Commission

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Vegetarian Menus and Recipes
DAY 8
SWEET & SOUR TOFU
(Meat Substitute)
Ingredient Metric Standard Measure Method
Tofu 960 g 32 oz 4 blocks 1. Drain tofu.
2. Dice into 1/2'” cubes.
Garlic 10 g 1/3 oz 3 cloves 3. Wash and clean garlic under running water.
4. Crush and chop garlic finely.
Milk 120 ml 4 oz ½ cup 5. Mix milk, garlic and soy sauce.
Soy Sauce 60 ml 2 oz ¼ cup 6. Dip tofu into mixture.
Breadcrumbs 240 g 8 oz ½ lb 7. Coat tofu in breadcrumbs.
8. Place breaded tofu on greaseproof paper.
Oil 240 ml 8 oz 1 cup 9. Fry tofu until golden brown.
10. Remove from oil and place on paper towel to drain.
Pineapple Chunks 480 g 16 oz 1 large can 11. Drain pineapple juice into a measuring cup.
12. Set pineapple chunks aside.
Cornstarch 230 g 1 oz 2 Tbsp 13. Mix cornstarch with pineapple juice.
14. Pour into a sauce pan.
Ginger 30 g 1 oz 1 piece 15. Wash and peel ginger.
16. Crush and chop ginger.
Menu and Recipe Manual for Early Childhood Institutions