*
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, Parker's Sunflower Satay Sauce (Water, Sunflower Seed Butter, Miso Paste (water, soybeans, rice, salt, alcohol), Honey, Sriracha Hot Sauce (Chili Peppers, sugar, garlic, salt, vinegar and preservatives.), Canola Oil, Red Curry Paste, Ginger, Garlic, Lime Juice, Vegetable Base (Dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, extractcs of turmeric)), Canola Oil
ALLERGENS: Soybeans, Ingredients include alcohol
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.
Lemongrass Tofu & Sunflower Satay
Nutrition Facts
1 servings per container
Serving size
3 OZ
Calories
per serving
101
Amount/serving
% Daily Value*
Total Fat
7g
9%
Saturated Fat
0.5g
2%
Trans Fat
0g
Cholesterol
0mg
Sodium
83mg
4%
Amount/serving
% Daily Value*
Total Carbohydrate
3g
2%
Dietary Fiber
1.5g
4%
Total Sugars
1g
Includes
0g
Added Sugars
Protein
8.7g
4%
Vitamin D
0mcg
0%
•
Calcium
66.6mg
5%
•
Iron
1.2mg
7%
•
Potassium
2.6mg
0%
*
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, Parker's Sunflower Satay Sauce (Water, Sunflower Seed Butter, Miso Paste (water, soybeans, rice, salt, alcohol), Honey, Sriracha Hot Sauce (Chili Peppers, sugar, garlic, salt, vinegar and preservatives.), Canola Oil, Red Curry Paste, Ginger, Garlic, Lime Juice, Vegetable Base (Dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, extractcs of turmeric)), Canola Oil
ALLERGENS: Soybeans, Ingredients include alcohol
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.