GNG Sesame Tofu Bowl

Nutrition Facts

Serving Size 1/2 EACH
Calories 243
Calories from Fat 2.9
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 18.5g
28%
Sat. Fat 2.2g
- - -%
Trans Fat 0g
Cholesterol 0.1mg
- - -%
Sodium 669.2mg
29%
Tot. Carb. 11.9g
4%
Dietary Fiber 2.9g
9%
Sugars 4.7g
   Includes 2.9g Added Sugars
0%
Protein 8.7g
Vitamin D - 0.1mcg - 0%
Calcium - 115mg - 11%
Iron - 1.5mg - 19%
Potassium - 312.4mg - 7%
INGREDIENTS: Sesame Ginger Marinated Tofu (EXTRA FIRM TOFU (water, non-gmo soybeans, calcium sulfate (a natural firming agent).), Ginger Sesame Dressing (RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), BROWN SUGAR (sugar, molasses), TAHINI (sesame seeds), SESAME OIL (100% pure sesame oil.), GINGER, GARLIC PEELED)), Ginger Sesame Dressing (RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), BROWN SUGAR (sugar, molasses), TAHINI (sesame seeds), SESAME OIL (100% pure sesame oil.), GINGER, GARLIC PEELED), THAI STYLE RED QUINOA AND VEGETABLE BLEND (cooked brown rice, shelled edamame, carrots, red bell pepper, cooked red quinoa, canola oil, contains less than 2% of brown sugar, dextrose, garlic powder, green onion, lemongrass powder, natural flavor, onion powder, parsley, salt, spices, sugar, turmeric (for spice and color). contains: soy.), EDAMAME BEANS (edamame (shelled soybeans) contains: soy), SLICED ENGLISH CUCUMBER , FRESH RED PEPPER, SHREDDED RED CABBAGE, CARROTS MATCHSTICK, SPINACH, BLACK SESAME SEEDS (black sesame seeds. )
ALLERGENS: Soybeans, 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.