*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000
calories a day is used for general nutrition advice.
INGREDIENTS: Tofu, Red Peppers, Baby Bok Choy, Red Onion, Mirin, Scallions, Tamari Sauce (water, soybeans, salt, sugar), Olive Oil & Canola Oil Blend, Hoisin Sauce (Sugar, water, soybeans, salt, sweet potato, modified corn starch, sesame seeds, garlic, wheat flour, chili pepper, spiced, caramel color, acetic acid, fd&c red color no. 40), Korean Chili Paste (Corn Syrup, Rice, Water, Chili Powder, Salt, Alcohol, Garlic, Yeast Extract, Onion, Fermented Soybean Powder (Soybean, Water, Salt), Koji Seed. ), Corn Starch, Garlic, Sesame Oil, Five Powder Spice, Szechwan Peppercon, Sugar, Red Chilies
ALLERGENS: Wheat, Soybeans, Sesame, Gluten, Ingredients include alcohol
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.
Sichuan Style Tofu
Nutrition Facts
1 servings per container
Serving size
6 oz
Calories
per serving
132
Amount/serving
% Daily Value*
Total Fat
5.2g
7%
Saturated Fat
0.6g
2%
Trans Fat
0g
Cholesterol
0mg
Sodium
221.6mg
10%
Amount/serving
% Daily Value*
Total Carbohydrate
11.5g
9%
Dietary Fiber
2.7g
8%
Total Sugars
6.1g
Includes
0.2g
Added Sugars
0%
Protein
10.5g
10%
Vitamin D
0mcg
0%
•
Calcium
115.7mg
9%
•
Iron
1.9mg
11%
•
Potassium
150.3mg
3%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000
calories a day is used for general nutrition advice.
INGREDIENTS: Tofu, Red Peppers, Baby Bok Choy, Red Onion, Mirin, Scallions, Tamari Sauce (water, soybeans, salt, sugar), Olive Oil & Canola Oil Blend, Hoisin Sauce (Sugar, water, soybeans, salt, sweet potato, modified corn starch, sesame seeds, garlic, wheat flour, chili pepper, spiced, caramel color, acetic acid, fd&c red color no. 40), Korean Chili Paste (Corn Syrup, Rice, Water, Chili Powder, Salt, Alcohol, Garlic, Yeast Extract, Onion, Fermented Soybean Powder (Soybean, Water, Salt), Koji Seed. ), Corn Starch, Garlic, Sesame Oil, Five Powder Spice, Szechwan Peppercon, Sugar, Red Chilies
ALLERGENS: Wheat, Soybeans, Sesame, Gluten, Ingredients include alcohol
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.