Tofu Potato Hash | Idaho Potato Commission
Sprinkle tofu with 1 ounce curry powder and steam for 2 to 3 minutes. Reserve. In a large, heavy-bottomed pot, heat oil to 350°F. Coat jalapenos with cornstarch and deep-fry until golden brown....
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Cooking tools:
- Deep-fry thermometer
- Steamer basket
- Pepper mill
- Kitchen scale
- Pot
- Slotted spoon
- Skillet
- Stove
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Paper towel
- Plate
- Serving platter
Ingredients
- 10 pounds tofu, firmed, fresh, medium dice
- 2 ounces, divided, curry powder
- 1 pound jalapeno peppers, thinly sliced
- 1 pound corn starch
- 5 pounds onion, red, jumbo, medium dice
- 1/2 pound garlic cloves, chopped
- 10 pounds Idaho® russet potatoes, 90-ct, steamed, diced
- 1/2 ounce cayenne pepper
- Pinch of dried thyme
- 5 pounds rice, converted brown, steamed
- 5 pounds spinach, julienned
- 2 pounds canned pimentos
- 2 cups extra-virgin olive oil
- 1 gallon vegetable stock
- Salt, as needed
- Freshly ground black pepper, as needed
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