YIELD: 100 servings
10 lbs. tofu, firmed, fresh, medium dice
2 oz. curry powder, divided
1 lb. jalapeno peppers, thinly sliced
1 lb. corn starch
5 lbs. red onion, medium dice
½ lb. garlic cloves, chopped
10 lbs. Russet potatoes, 90-count, steamed, diced
½ oz. cayenne pepper
pinch of dried thyme
5 lbs. rice, converted brown, steamed
5 lbs. spinach, julienned
2 lbs. canned pimentos
2 cups extra virgin olive oil
1 gallon vegetable stock
salt, as needed
freshly ground black pepper, as needed
1. Sprinkle tofu with 1 oz. curry powder and steam for 2-3 minutes. Reserve.
2. In a large, heavy-bottomed pot, heat oil to 350°F. Coat jalapenos with cornstarch and deep fry until golden brown. Using a slotted spoon, transfer jalapenos to paper towel to drain. Reserve.
3. In a large pan over medium heat, sauté onion, garlic and potatoes in oil until golden brown, approximately 15 to 20 minutes. Add cayenne pepper, thyme and remaining curry powder; sauté, stirring constantly for 3 minutes. Add brown rice, spinach, pimento and tofu. Add vegetable stock as needed. Season with salt and freshly ground black pepper. Reserve.
4. Plate 6 oz. hash, garnish with 2 jalapeno slices and serve.
Photo and recipe: Idaho Potato Commission
