*
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, Water, Soy Sauce, Red Pepper, Onions, 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), Sriracha Hot Sauce (Chili Peppers, sugar, garlic, salt, vinegar and preservatives.), Canola Oil, Black Fermented Beans, Thai Basil, Ginger Garlic Puree (Ginger, Garlic), Red Chilies
ALLERGENS: Wheat, Soybeans, Sesame, Gluten
Note: Nutritional Values that are not available for a recipe are represented by dashes.
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.
Tofu & Basil Stir Fry
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
77
Amount/serving
% Daily Value*
Total Fat
3.9g
5%
Saturated Fat
0.2g
1%
Trans Fat
0g
Cholesterol
0.1mg
Sodium
435mg
19%
Amount/serving
% Daily Value*
Total Carbohydrate
4.3g
3%
Dietary Fiber
1.4g
4%
Total Sugars
1.7g
Includes
0g
Added Sugars
Protein
7.5g
19%
Vitamin D
0mcg
0%
•
Calcium
63mg
5%
•
Iron
1.2mg
7%
•
Potassium
33.5mg
1%
*
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, Water, Soy Sauce, Red Pepper, Onions, 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), Sriracha Hot Sauce (Chili Peppers, sugar, garlic, salt, vinegar and preservatives.), Canola Oil, Black Fermented Beans, Thai Basil, Ginger Garlic Puree (Ginger, Garlic), Red Chilies
ALLERGENS: Wheat, Soybeans, Sesame, Gluten
Note: Nutritional Values that are not available for a recipe are represented by dashes.
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.