Korean Tofu

Nutrition Facts

Serving Size 4 OZ

Calories 142

Calories from Fat 2.1

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 8.7g

13%

Sat. Fat 0.8g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 396.7mg

17%

Amount/Serving

%DV*

Tot. Carb. 9.4g

Dietary Fiber 1.6g

Sugars 5.3g

Includes 2.1g Added Sugars

Protein 7.2g

Vitamin D - 0mcg - 0%

Calcium - 138.4mg - 14%

Iron - 1.1mg - 14%

Potassium - 91.9mg - 2%

INGREDIENTS: EXTRA FIRM TOFU (water, non-gmo soybeans, calcium sulfate (a natural firming agent).), Korean Chili Sauce (GOCHUJANG SAUCE (corn syrup, rice, water, chili powder, salt, alcohol, garlic, yeast extract, onion, fermented soybean powder (soybean, water, salt), thiamine (vitamin b1), koji seed. ), SYRUP (corn syrup, water, natural and artificial flavor, salt, cellulose gum, potassium sorbate (preservative), caramel, color, citric acid, sorbic acid. ), VINEGAR (white distilled vinegar, diluted with water to 5% acidity.), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SESAME OIL (100% pure sesame oil.), SUGAR (sugar), GARLIC PEELED, SESAME SEEDS (whole sesame seeds)), FRESH GREEN ONION, FRESH YELLOW ONIONS, FRESH GREEN ONION, WATER, TERIYAKI GLAZE (soy sauce (water, soybeans, wheat, salt), sugar, water, modified corn starch, onion juice, rice vinegar, natural flavor, garlic powder, malic acid, spice, sodium benzoate: less than 1/10 of 1% as a preservative, disodium inosinate, disodium guanylate), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), GARLIC PEELED, SESAME SEEDS (whole sesame seeds)

ALLERGENS: Wheat, Soybeans, Gluten, Sesame

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.