Day2 - Thai Tofu Stir Fry

Day 2	Thai Tofu Stir Fry
	advance prep		for 100 servings
Canola Oil		cup	3
Onion	Diced	cup	9
Ginger (minced)		tbsp	16
Garlic (minced)		tbsp	16
Tofu	1/2" cubes	pkg	9
Celery	diced	cup	28
Lemon Grass Sticks		#	5 3/5
Lime Leaves		#	28
Coconut milk		can	4/5
Water		cup	5 3/5
Carrots and Peas (frozen)		cup	17
Cilantro (Chopped fine)		cup	6
Black Pepper		tsp	2
Baby Bok Choy		qt	20
Bean Sprouts		cup	28
Puree Mix
Coconut Milk		can	1.5
Peas		cup	14
Green Curry Paste		tsp	22
Salt		tbsp	1
Heat Oil in a pan
Over medium heat saute onion, ginger and garlic.
In a small saucepan heat water, lime leaves, lemongrass sticks. Simmer on medium heat.
Rinse diced Tofy and add to pan. Add celery and saute for 5 min.
Add lemon grass water and coconut milk.
Add water. Let simmer over low heat for 30 min.
Add puree mix, frozen peas carrots, chopped cilantro and black pepper.
Simmer for 10 min.
Add bok choy and simmer for a few minutes.
Turn heat off ; add sprouts and mix well.