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Smoked Tofu Sofrito

This recipe was provided by Chef Vishwa Mohan from AMS Food Services
Yield:   50 servings
Serving Size:   125 mL
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Ingredients

  • 2 kg Smoked tofu
  • 100 ml Canola oil
  • 180 ml Garlic, minced
  • 15 g (25 ml) Cajun spice
  • 8 g (15 ml) Chili powder
  • 10 g (8 ml) Salt, kosher
  • 6 g (10 ml) Black pepper, ground
  • 120 g (120 ml) Ancho paste
  • 2 kg (~12 medium) Yellow onions
  • 500 g (800 ml) Red bell pepper
  • 500 g (800 ml)Yellow bell pepper
  • 500 g (800 ml) Green bell pepper
  • 200 ml Water
  • 1/2 Bunch cilantro

Method

Step 1

Slice onion and peppers.

Step 2

Heat oil in a wide pot, sauté onion and garlic until onion sweats. Add peppers and sauté for 1 min, don’t let it get soft.

Step 3

Add all the spices, mix well.

Step 4

Add the tofu and water. Let it simmer for 5 min. Finish with chopped cilantro.

HACCP

Cook until internal temperature reaches 74° C for a minimum of 15 sec.

Cooling: cool to 4° C within the next 4 hours.  If not achieved, throw out.

Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.

Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out

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